Ingredients
- 2 C light brown sugar
- 1 C white sugar
- 2 tsp vanilla
- 2 C vegetable oil
- 4 eggs
- 4 C flour
- 2 tsp baking soda
- 1 tsp salt
- 1 1/2 c rolled oats
- 2 c. flaked coconut
- 4 c. corn flakes, crumbled
- 2 c. chocolate chips
- 1 c. chopped pecans
Preparation
Step 1
In a very large bowl or dishpan, cream sugars, vanilla, oil, and eggs. Add flour, soda, and salt. Fold in oats and cornflakes. The dough will be very stiff and you may have the work in the chocolate chips and pecans by hand.
Drop by ¼ measuring cup onto ungreased cookie sheets. This batter might be a little dry and you may have to moosh it together with your hands to get it into a ball when you put it onto the pan.
Bake for ten to twelve minutes in a preheated oven, or until edges are lightly browned. If you want them to be chewy, bake a little less, crispy, a little more. I always double this recipe and do half chewy, half crunchy. They keep really well and are great for breakfast.
*This freezes well both as a dough and as a finished cookie.