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Categories:
vegetable shortening sugar brown sugar egg canola oil vanilla oats corn flakes shredded coconut walnuts flour baking soda salt
Viewed: 61 - Published at: 7 years agoIngredients
- 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
Method
- Cream together the shortening and sugar.
- Add egg, canola and vanilla, beat well.
- Mix in oats, cornflakes, coconut and walnuts.
- Stir well.
- Blend together the flour, baking soda and salt.
- Add to creamed mixture and stir well.
- Refrigerate 15 minutes.
- Preheat oven to 325°F.
- Drop rounded teaspoons onto an ungreased cookie sheet about 2" apart.
- Press down with a fork, dipped in cold water.
- Smooth any cracks around the edge with your fingers.
- Bake at 325°F degrees for 12 minutes (You can half the recipe but why?).
