| 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 |
ts |
Vanilla |
| 1 |
ts |
Baking soda |
| 1 |
ts |
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>
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