I know that everyone is probably cookied-out by this point, but these are really a great cookie for all year long. They are crumbly, crunchy and not too sweet. My mom had already baked a batch but the time that I got home but those were quickly gone so we decided to make some more.
Santa brought me and my mom a Silpat for Christmas and I am so excited to finally have one. It really does make cookies cook more evenly without having to
wasteuse parchment all the time. The white kitty in the background is Charlie, the Texas kitty 🙂
Perfect with your morning coffee or a big glass of cold milk. Give them a try when you are in the need for an easy recipe that yields lots of cookies.
From my Mom’s recipe box
1 cup butter
1 cup white sugar
1 cup brown sugar, firmly packed
1 cup vegetable oil
1 cup rolled oats, regular
1 cup crushed cornflakes (crush, then measure)
1/2 cup shredded coconut (angle flakes)
1 cup chopped walnuts or pecans
3 1/2 cups AP Flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon of vanilla extract
Preheat over to 325. Cream butter and sugars until light and fluffy. Add egg, beat well. Then blend in oil, mixing well. Add oats, cornflakes, coconut and nuts, blending well. Add flour, soda and salt, Mix well. Form into small balls on cookie sheet then flatten with a fork. Bake for 12 minutes. Allow to cool on cookie sheet for a few minutes before removing. Makes 8 dozen.
Hints: You will think the batter it too goopy to roll into balls, but it will fool you, especially after it stands for a little while.