Description
This is an ultra-short, yet wonderfully chewy and incredibly rich cookie! It is one of the most popular cookies I make, especially with adults (kids are usually not so fond of the nuts).
Ingredients
- 1 cup vegetable oil
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 3 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup cornflakes cereal
- 1 cup rolled oats
- 1 cup chopped walnuts
- 1 cup unsweetened flaked coconut
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Beat butter and sugars until fluffy. Slowly add oil and beat until oil is well incorporated. Add egg and vanilla
- beat to mix.
- In a small bowl
- combine flour
- soda and salt. Add to butter mixture and stir just until mixed. Combine corn flakes
- oatmeal
- nuts and coconut and add to cookie mixture; mix just until combined.
- Use a cookie scoop to produce consistently sized cookies
- but you can drop by rounded teaspoonfuls onto an ungreased cookie sheet
- if you don’t have a scoop. Bake at 375 degrees F (190 degrees C) for 12 minutes or until lightly browned. Since these are so rich
- you can chill the individual balls of cookie dough and then freeze them in freezer bags. You can then take them directly from the freezer to the oven
- just add a few minutes to the cooking time.
Servings: 30