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This recipe was in a local paper many years ago. They may not be the world's best cookies but they are sure in the running. I have made them many many times and these cookies disappear very quickly. They are crisp & crunchy
- 1 cup vegetable shortening
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 1 large egg
- 1 cup canola oil
- 1 teaspoon vanilla extract
- 1 cup quick-cooking rolled oats
- 1 cup crushed corn flakes
- 1⁄2 cup shredded coconut
- 1⁄2 cup walnuts, chopped
- 3 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- Cream together the shortening and sugar.
- Add egg, canola and vanilla, beat well.
- Mix in oats, cornflakes, coconut and walnuts.
- Stir well.
- Blend together the flour, baking soda and salt.
- Add to creamed mixture and stir well.
- Refrigerate 15 minutes.
- Preheat oven to 325°F.
- Drop rounded teaspoons onto an ungreased cookie sheet about 2" apart.
- Press down with a fork, dipped in cold water.
- Smooth any cracks around the edge with your fingers.
- Bake at 325°F degrees for 12 minutes (You can half the recipe but why?).
I used this recipe for many years. I found it in Jr. League cookbook, "San Francisco a la Carte" -- that version is exactly the same except it calls for 1 cup butter instead of shortening. Excellent cookies!
These cookies are very good, I will make them again for sure. I made some with chocolate chips added and some with sugar sprinkles (I added sugar before baking). They are chewy and crunchy all at the same time with a melt in you mouth feel! The only drawback is the high fat content, but we can all spluge once in awhile can't we? They were very easy to make, and I ended up with more than the 36 stated.
I'm afraid I did some extensive substituting in this recipe- I was originally going to make a chocolate chip cookie, then discovered I was out of chips and vanilla. I came across this recipe, and did the following: used butter instead of shortening, 1/2 cup vegetable instead of 1 cup canola, almond instead of vanilla extract, Post Bran Flakes instead of cornflakes, and added 1/3 cup of cocoa. This came out tasting like the most lush, chewy marzipan cookie I have ever tasted. Intensely flavored, this cookie is indeed a winner, quite possibly the adult world's best cookie! Thanks, Bergy!!