 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 3 |
|
This recipe was in a local paper many years ago. They may not be the world's best cookies but they are sure in the running. I have made them many many times and these cookies disappear very quickly. They are crisp & crunchy Ingredients:
1 cup vegetable shortening |
1 cup granulated sugar |
1 cup dark brown sugar |
1 large egg |
1 cup canola oil |
1 teaspoon vanilla extract |
1 cup quick-cooking rolled oats |
1 cup crushed corn flakes |
1/2 cup shredded coconut |
1/2 cup walnuts, chopped |
3 1/2 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon salt |
Directions:
1. Cream together the shortening and sugar.
2. Add egg, canola and vanilla, beat well.
3. Mix in oats, cornflakes, coconut and walnuts.
4. Stir well.
5. Blend together the flour, baking soda and salt.
6. Add to creamed mixture and stir well.
7. Refrigerate 15 minutes.
8. Preheat oven to 325°F.
9. Drop rounded teaspoons onto an ungreased cookie sheet about 2 apart.
10. Press down with a fork, dipped in cold water.
11. Smooth any cracks around the edge with your fingers.
12. Bake at 325°F degrees for 12 minutes (You can half the recipe but why?).
|
|