| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookie | 96 | Servings | |
INGREDIENTS
| 1 | c | Butter |
| 1 | c | Sugar |
| 1 | c | Brown sugar |
| 1 | Egg | |
| 1 | c | Salad oil |
| 1 | c | Rolled oats |
| 1 | c | Crushed cornflakes |
| 1/2 | c | Flaked coconut |
| 1 | c | Chopped pecans |
| 3 1/2 | c | Flour |
| 1 | t | Soda |
| 1 | t | Salt |
| 1 | t | Vanilla |
| Powdered sugar |
INSTRUCTIONS
Preheat oven to 325ø. Cream butter and sugars until light and fluffy. Add egg and blend. Add salad oil, stirring until oil is well blended. Add oats, cornflakes, coconut and nuts. Stir until mixed. Add flour, soda, salt and vanilla and mix well. Form into balls about the size of a walnut. Place on an ungreased cookie sheet and flatten with a fork dipped in water. Bake for 12 minutes. Allow to cool a few minutes before removing. Sprinkle with powdered sugar. Yield: 8 dozen. FRANK SPAWR EL DORADO, AR From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 81
Calories From Fat: 46
Total Fat: 5.2g
Cholesterol: 7mg
Sodium: 40.4mg
Potassium: 15.6mg
Carbohydrates: 8.2g
Fiber: <1g
Sugar: 4.6g
Protein: <1g