These are very versatile cookies. You can change the type of cereal, the type of chips, the type of nuts, or leave them out altogether. Try making this with granola rather than cornflakes.
INGREDIENTS | YIELDS 60 COOKIES
- 1 cup shortening
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups corn flakes
- 2 cups quick-cooking oats
- 1 cup coconut
- 1 cup butterscotch chips
- 1 cup chopped pecans
Preheat oven to 350°F. Lightly grease cookie sheets.
Cream shortening and sugars until smooth. Beat in eggs and vanilla.
Whisk together flour, baking soda, baking powder, and salt; add to shortening mixture.
Fold in remaining ingredients. Drop by tablespoons on baking sheet.
Bake 10–12 minutes, or until done. Middles should be slightly soft.