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This isn't a canning recipe but a very good cookie. I got it out of a cookbook from a church in Pine Bluff, Ar.


       3 1/2 cups all-purpose flour
       1 tsp. baking soda
       1/2 tsp. salt
       1 cup butter, softened
       1 cup sugar
       1 cup packed light brown sugar
       1 egg
       1cup cooking oil
       1 tsp. vanilla
       2 cups cornflakes, crushed
       1 cup rolled oats
       1/2 cup coconut
       1/2 cup chopped pecans
       Powdered sugar (optional)

       Combine flour, soda, and salt; set aside.
       In a very large mixing bowl, beat butter with electric mixer on medium speed for 30 seconds. Add sugars; beat until
       light and fluffy. Add egg and beat until combined. Stir in oil and vanilla. Stir in flour mixture. Fold in the crushed
       cornflakes, rolled oats, coconut, and pecans.

       Shape into balls the size of small walnuts (well-rounded teaspoonfuls). Place balls 3 inches apart on ungreased cookie
       sheets; flatten each with a fork dipped in water. Bake in 325 oven for 12 to 14 minutes. Let stand on cookie sheets
       for 2 minutes. Remove to wire rack; cool. Before serving, dust with powdered sugar, if desired. Makes 4 1/2 dozen.

       Per cookie; 140 cal., 9 g total fat (3 g sat. fat), 13 mg chol., 90 mg sodium, 15 g carbo., 0 g fiber, 1 g pro. Dietary
       exchanges: 1 starch, 1 fat.

       I really like this cookie allot.

       Linda in Ar.