“Cookie of the Month”
Taken from “ The Best of Bridge Series”
1 cup of butter
1 cup of white sugar
1 cup of brown sugar
1 egg
1 cup of vegetable oil
1 tsp Vanilla
1 cup of rolled oats
1 cup of crushed corn flakes
½ cup of coconut
½ cup of either walnuts of pecans
31/2 cups flour
1 teaspoon baking soda
1 tsp salt
Preheat over to 325 degrees, cream together butter, sugars until fluffy. Add egg, oil vanilla. Mix well Add oats, flakes, coconut and nuts, stir well. Add flour, soda and salt stir until well blended. Drop by teaspoons on a greased cookie sheet and flatten with fork dipped in water. Baked 15 minutes. Makes approx.8 dozen.
1 cup of butter
1 cup of white sugar
1 cup of brown sugar
1 egg
1 cup of vegetable oil
1 tsp Vanilla
1 cup of rolled oats
1 cup of crushed corn flakes
½ cup of coconut
½ cup of either walnuts of pecans
31/2 cups flour
1 teaspoon baking soda
1 tsp salt
Preheat over to 325 degrees, cream together butter, sugars until fluffy. Add egg, oil vanilla. Mix well Add oats, flakes, coconut and nuts, stir well. Add flour, soda and salt stir until well blended. Drop by teaspoons on a greased cookie sheet and flatten with fork dipped in water. Baked 15 minutes. Makes approx.8 dozen.
I like to bake these a little longer because I prefer a crispier over cooked cookie, thats why mine are a little darker. Some like them cooked to the normal golden color!
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