Aunt June’s Pecan-less Sandies

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Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables			1	Servings

INGREDIENTS

1	c	Margerine, softened 2
		sticks
1	c	Brown sugar, packed
1	c	White sugar
1		Egg
1	c	Vegetable oil
1	c	Rolled oats
1	c	Crushed corn flakes
1/2	c	Chopped pecans, optional I
		don't use…
3 1/2	c	Flour
1	t	Vanilla
1	t	Baking soda
1	t	Salt

INSTRUCTIONS

Preheat oven to 325 degrees. In large mixer bowl, cream butter and
sugars until fluffy. Add oil, vanilla, and egg, beating well. Hy  band,
stir in oats, corn flakes, and nuts, if desired. Mix well.  Combine
flour, baking soda, and salt. Add to mixture and mix well by  hand.
Drop by teaspoonfuls onto ungreased cookie sheet. Flatten  slightly
with a fork.  Bake for 12 minutes. Remove from oven, and cool for about
a minute  before removing from pan. Then transfer to a wire rack and
cool  completely. Makes about 8 dozen cookies.  Personal notes: This
recipe is perfect because it tastes like it has  nuts but it doesn't.
Great for Rebekah's nut allergy. It is a crispy  cookie, but not
flat....  I used my small cookie dough scoop on this and ended up with
about 8-9  dozen cookies...the same size as the Keebler Pecan Sandy.
This has a  taste very similar to the Keeblers, but no nuts.  Posted to
EAT-L Digest 12 October 96  Date:    Sun, 13 Oct 1996 15:26:31 EDT
From:    "Sharon H. Frye" <shfrye@PEN.K12.VA.US>

A Message from our Provider:

“The church is prayer-conditioned.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4927 Calories From Fat: 2006 Total Fat: 227.1g Cholesterol: 186mg Sodium: 3737.3mg Potassium: 840.3mg Carbohydrates: 667.4g Fiber: 13g Sugar: 215.3g Protein: 52.1g