Cream sugar, eggs, oil and vanilla.
Mix in rest of ingredients.
If dough is too stiff, add a very small amount of milk.
The dough should look dry, but hold together when rolled in hands.
Roll in small balls and flatten on ungreased cookie sheet. Bake at 350\u00b0 for 8 to 10 minutes.
Be careful when you take from cookie sheet for they tend to break until cool.
Makes large batch. This is an old, old recipe.
In fact, I used to store them in a lard can or in a dishpan covered with a cloth.
Very good.
Mix ingredients in the order given and drop by teaspoon onto cookie sheet and flatten.
Bake at 350\u00b0 for approximately 10 minutes (depending on your oven's heat).
This cookie dough may be refrigerated and baked at your convenience.
This recipe is actually 1/2 of the original recipe.
This batch makes 6 dozen or more cookies.
Preheat oven to 350 degrees F (175 degrees C).
In a LARGE bowl, cream brown sugar, sugar, vanilla, oil and eggs together. Add flour, soda, salt and oats. Mix well. Stir in corn flakes, coconut and pecans.
Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.
Makes 10 dozen (2 inch) cookies. Caution: Halve this recipe if you don't want a ton of cookies.
coa powder. As with all cookies, it's the taste
Cream together first 5 ingredients.
Add flour, soda and salt to mixture.
Fold in oats, then corn flakes.
Bake at 350\u00b0 for 7 to 8 minutes.
Makes 100 (2 1/2-inch) cookies.
\"A dishpan full!\"
Cream brown and white sugar, eggs and the salad oil in one pan. In another pan, mix the flour, baking powder, salt, nuts, oats, soda, coconut and chips.
Combine the two mixtures in a large pan (dishpan).
Drop by small spoon on a greased cookie sheet.
Bake at 325\u00b0 for 10 to 12 minutes.
This will make 15 to 18 dozen cookies (ideal for Vacation Bible School or a party where several cookies are needed).
In a large bowl or dishpan, cream together first 4 ingredients.
Stir in soda, salt, baking powder and flour.
Add remaining ingredients.
Drop by teaspoonful onto cookie sheet. Bake at 325\u00b0 for 8 to 10 minutes for soft cookies, 11 to 12 minutes for crisp cookies.
Use a large bowl from very beginning.
Mix brown sugar, white sugar, oil, eggs and vanilla together.
Then add flour and other dry ingredients.
Mix well.
Drop by spoonful on lightly greased baking sheet.
Bake at 350\u00b0 for 10 to 12 minutes.
You may cut this recipe in half for a small batch.
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
Mix first 5 ingredients; add this to rest of ingredients that have been placed in large pan. Combine all together (you can divide the cookie mixture evenly and add chocolate chips or peanut butter chips, raisins, etc.). Drop on ungreased cookie sheet and bake at 350\u00b0 for 10 to 15 minutes. Place on racks and cool. Since this makes such a large recipe, this can be divided.
Do not crush corn flakes.
Mix all ingredients well in a large mixing bowl or a dishpan.
Drop by teaspoon on ungreased cookie sheet.
Bake at 325\u00b0 for 8 to 10 minutes for soft cookies or 10 to 12 minutes for crunchy.
Mix all ingredients together.
Form into balls and place on an ungreased cookie sheet. Bake at 350\u00b0 for 10 to 12 minutes.
Makes a dishpan full of cookies.
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
Cream together sugars, vanilla, oil and eggs.
Add flour, soda and salt into first mixture.
Fold in oats and then corn flakes. Drop onto cookie sheet and bake at 350\u00b0 for 7 to 8 minutes or until light brown.
Makes a dishpan full.
Good to freeze and serve later.
Mix well in dishpan and drop by teaspoons on cookie sheet. Bake at 350\u00b0 for 10 minutes.
Makes 5 to 6 dozen.
Cream brown sugar, white sugar, eggs and salad oil together. Combine in another bowl the flour, baking powder, salt and soda. Stir to mix well.
Add and stir in quick oats, chopped walnuts, coconut, chocolate chips and raisins.
Combine the 2 mixtures in a large bowl on dishpan.
Into dishpan, mix sugars, oil and sour cream.
When creamy, add eggs and vanilla.
Beat until frothy.
Add flour, corn flakes, oatmeal, salt and soda.
Shape into balls (mixture will be very thick).
Place on cookie sheet.
Press with a fork.
Bake at 325\u00b0 for 12 minutes.
You may have to mix the ingredients with your hands.
Drop by spoonfuls onto greased cookie sheet and bake at 350\u00b0 for 10 to 14 minutes.
One cup each of nuts and dates may be added.
Makes a dishpan full.
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
Place cookies on cookie sheet and then