Ready in 30 minutes
These cookies have crunchiness from lots of different ingredients - a wonderful taste combination.
Cream butter and sugars. Add eggs and vanilla. Mix in the flour, salt, and soda. Hand mix in the oats, pecans, coconut, and cornflakes - leave the cornflakes until last so you don't completely shred them.
Drop by half tablespoon on greased cookie sheet. Bake at 375 degrees for 9-11 minutes.
Note: the original recipe called for shortening instead of butter, but I like the taste of butter better. I also used quick-cooking oats instead of regular rolled oats.
This recipe came from my Brenham friend Cathy Rybarski, whose mom always brought these cookies to Girl Scout camp. Yummy.