Makes approximately 4 dozen cookies
Note: Your yield of cookies will vary based on size. These cookies stay moist, keep beautifully, and are the perfect gift or bake-sale item.
1 cup (2 sticks) unsalted butter
1 cup granulated sugar
1 cup brown sugar, firmly packed
1 large egg
1 cup vegetable oil
1 teaspoon vanilla
1 cup rolled oats (regular)
1 cup crushed cornflakes
½ cup shredded coconut
½ cup chopped pecans or walnuts
3 ½ cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1. Preheat oven to 325°F.
2. In the bowl of an electric mixer, cream together the butter and sugars until light and fluffy. Add the egg and mix well, then add the vegetable oil and vanilla, and mix until combined. Next, add the flour, baking soda, and salt, and mix until just combined.
3. Remove the bowl from the mixer and stir in by hand the oats, cornflakes, coconut, and nuts. Form the dough into balls about the size of small walnuts and place them on ungreased cookie sheets. Flatten the dough balls with a fork dipped in water to keep the dough from sticking to the tines.
4. Bake the cookies for approximately 12 minutes. Remove from the oven and allow to cool on the baking sheets for a few minutes before transferring them to a wire rack.