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.
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|Serving Size: 1 Dozen (313g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 462 (44%)|
|Amt Per Serving||% DV|
|Total Fat 51.4g||68 %|
|Saturated Fat 25g||125 %|
|Monounsaturated Fat 16.7g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 143.4mg||44 %|
|Sodium 21058.4mg||726 %|
|Potassium 379.4mg||10 %|
|Total Carbohydrate 139.2g||41 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 131.7g|
|Protein 14.6g||21 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1054
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