Ingredients
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1 c. butter
1 c. brown sugar
1 c. sugar
1 c. quick Quaker oats
1 c. crushed cornflakes
1 c. Crisco oil
1 c. chopped pecans
3 1/2 c. sifted all-purpose flour
1 Tbsp. vanilla
1 tsp. soda
1 tsp. salt
1 egg
1 c. shredded coconut
Preparation
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Preheat oven to 325\u00b0.
Cream butter and both sugars until fluffy.
Add egg and mix well.
Add oil and mix well.
Add flour, soda, salt and oats; mix well.
Add nuts, cornflakes, coconut and vanilla; mix well.\tBatter will be very stiff.
Drop by teaspoonful onto ungreased cookie sheet.
Bake for 12 minutes or until golden brown.
Cool on cookie sheet for a few minutes before removing. When completely cooled, store in tightly closed container.\tThey will stay moist and keep beautifully for a week or more.
Yields 5 to 6 dozen.
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