Description
These buttery, crunchy cookies are addictively good!
Ingredients
Units
Scale
- 1 cup butter
- 1 cup sugar
- 1 cup brown sugar, firmly packed
- 1 egg
- 1 cup canola oil
- 1 cup rolled oats
- 1 cup crushed cornflakes
- 1/2 cup shredded coconut (you can use sweetened or unsweetened)
- 1/2 cup chopped pecans or walnuts
- 3.5 cups shifted all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees and line your cookie sheet with a Silpat silicone baking sheet or parchment paper.
- Use a stand or hand-held mixer, cream together sugars and butter until the texture is light and fluffy.
- Add egg and mix well.
- Then add oil and mix until incorporated.
- Add oats, cornflakes, coconut, and nuts, stirring well.
- Then add flour, baking soda, and salt.
- Mix well and form into balls the size of walnuts and place on ungreased cookie sheet.*
- Flatten the balls with a fork dipped into water.
- Bake until cookies are cooked through and the edges are starting to turn golden brown, about 12 minutes.
- Allow to cool on cookie sheets for a few minutes before removing.
Notes
* To keep cookies for spreading during baking, line your cookie sheet with a Silpat silicone baking sheet or parchment paper. And consider chilling your dough for 30 minutes or so before baking.