2 cups rolled oats
2/3 cup white sugar
3 tablespoons butter
2 tablespoons water
1 teaspoon baking powder
1 1/4 cups shortening
1/2 cup water
1 egg white, lightly beaten
2 1/2 cups rolled oats
1/3 cup unsalted butter
3/4 cup brown sugar
1 cup dark corn syrup
3 eggs
1/2 cup wintergreen food flavoring
1/4 cup milk
1/2 cup milk
1/2 cup cornflakes cereal, crushed
1 cup biscuit baking soda
1/2 cup buttermilk
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
In a medium bowl, stir together the oats, sugar, and butter or margarine. Mix in the water and baking powder. Combine the shortening and white sugar, stir into the shortening mixture. Fold in the crushed cereal. The two prepared cookies will be sticky. They will be thoroughly cooked when drained.
Bake for 7 to 8 minutes in the preheated oven. Allow them to cool on wire racks. Slice into 2 inch squares and arrange on the prepared pan.
Meanwhile, stir together the oats, 1/3 cup of water, and baking powder. Slowly slowly pour the Nut and Milk over the cookies, spreading coconut evenly. Then replace the wet side of the pan.