Cook Time: 15 minutes
Ingredients:
- 1 C. Butter, unsalted, softened
- 1 C. Shortening
- 2 C. Brown sugar
- 2 C. Granulated sugar
- 4 lg. eggs
- 2 tsp. Vanilla
- 4 C. All-purpose flour
- 2 tsp. Baking soda
- 2 tsp. Baking powder
- 1 tsp. Salt
- 2 C. Old Fashioned Oats
- 2 C. Corn flake cereal
- 2 C. Chocolate chips* (12 pkg)
- 1 C. Flaked coconut
- 1 C. Pecans, chopped
Preparation:
*Use 1-10 oz package Semi Sweet Hershey's Mini Kisses, or Chocolate "chunks".Comments: Cream together butter and shortening at medium speed. Cream in brown sugar and granulated sugar, until light and fluffy. Beat in eggs, one at a time, and vanilla, until fluffy.
Sift together the flour, baking soda, salt and baking powder. (Note: Delete salt if using salted butter). Mix into creamed mixture, half at a time.
Stir in oats, corn flakes, chips, coconut and pecans.
Drop LARGE spoonful onto cookie sheet (about 6 to a cookie sheet) using an ice cream scoop (about 1/4 cup of dough per cookie), spacing well. (Yield: About 3 1/2 dozen 5-inch cookies)
OR ... Drop by tablespoons for smaller, traditional sized cookies (about 5-6 dozen).
Bake in 350 degree oven. (Lower temperature to 340 for convection ovens): 15-18 minutes for large cookies, or 10-12 minutes for smaller cookies.
Note: We package the cooled cookies individually in zip-lock sandwich bags, and store in the freezer for lunches and snacks.
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