World'S Best Cookies

• 1 c. butter
• 1 c. brown sugar
• 1 c. sugar
• 1 c. quick Quaker oats
• 1 c. crushed cornflakes
• 1 c. Crisco oil
• 1 c. chopped pecans
• 3 1/2 c. sifted all-purpose flour
• 1 Tbsp. vanilla
• 1 tsp. soda
• 1 tsp. salt
• 1 egg
• 1 c. shredded coconut

1. Preheat oven to 325u0b0.
2. Cream butter and both sugars until fluffy.
3. Add egg and mix well.
4. Add oil and mix well.
5. Add flour, soda, salt and oats; mix well.
6. Add nuts, cornflakes, coconut and vanilla; mix well.tatter will be very stiff.
7. Drop by teaspoonful onto ungreased cookie sheet.
8. Bake for 12 minutes or until golden brown.
9. Cool on cookie sheet for a few minutes before removing. When completely cooled, store in tightly closed container.they will stay moist and keep beautifully for a week or more.
10. Yields 5 to 6 dozen.

butter, brown sugar, sugar, oats, cornflakes, crisco oil, pecans, flour, vanilla, soda, salt, egg, coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=120549 (may not work)