1 C. white sugar 1 C. brown sugar 2 sticks margarine 2 eggs, room temp. 2 C. all-purpose flour 1 tsp. baking powder 2 tsp. baking soda 1/2 tsp. salt 1 C. shredded coconut 3/4 C. chopped dates 1 C. chopped pecans 6 oz. butterscotch chips 1 C. raisins (golden) 2 C. oatmeal 2 C. Rice Krispies
Cream sugars and margarine together, then add eggs. Beat until mixed. Add flour, baking powder, baking soda and salt. Mix well. Add coconut, dates, pecans, butterscotch chips, raisins, oatmeal (uncooked), and Rice Krispies. Stir by hand until all ingredients are mixed completely. Drop by teaspoons on cookie sheet (I found that a cookie scooper works very well since this is a really chunky cookie dough). Bake for 10 to 12 minutes at 325 degrees. As soon as you take cookies out of the oven, use spatula to take off cookie sheet. (Instead, you can use parchment paper on cookie sheet, then slide cookies and parchment paper onto cooling rack; wait until cool, then remove cookies.) If cookies are not removed from cookie sheet, they will be too hard. The cookies will not look done when taken out of the oven. Enjoy!