| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookie |
50 |
Servings |
INGREDIENTS
| 1 |
c |
Butter |
| 1 |
c |
Sugar |
| 1 |
c |
Brown sugar |
| 1 |
|
Egg |
| 1 |
c |
Oil |
| 1 |
c |
Rolled oats |
| 1 |
c |
Corn flakes; crushed |
| 1/2 |
c |
Coconut; shredded |
| 1/2 |
c |
Pecans; chopped |
| 3 1/2 |
c |
Flour; all-purpose |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Preheat oven 325 degrees. Cream together butter and sugars until light and
fluffy. Add egg, mixing well, then salad oil, mixing well. Add oats,
cornflake, coconut, and nuts, stirring well. Then add flour, soda, and
salt. Place parchment paper on sheet pan, scoop cookies to be size of
walnuts, place on pan. Flatten with a fork dipped in water. Bake for 12
minutes, or until lightly golden brown.
Allow to cool for a few minutes before removing from pan. Make 4 dozen
cookies.
Date: Wed, 19 Jun 1996 09:54:23 -0700
From: "jjacobs@psln.com" <jjacobs@psln.com>
Recipe By : Alaska Sightseeing/Cruise west
MC-Recipe Digest V1 #122
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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