World's Best Coconut Cookie
|Butter||1 Cup (16 tbs), softened (2 Sticks)|
|Granulated sugar||1 Cup (16 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Vegetable oil||1 Cup (16 tbs)|
|Rolled oats||1 Cup (16 tbs)|
|Shredded coconut||1⁄2 Cup (8 tbs)|
|Crushed cornflake||1 Cup (16 tbs)|
|Chopped pecans/Chopped walnuts||1⁄2 Cup (8 tbs)|
|Flour||3 1⁄2 Cup (56 tbs)|
|Vanilla extract||1 Teaspoon|
Cream the butter and sugars in a mixing bowl until light and fluffy.
Beat in the egg and vegetable oil mix in the oats, coconut, cornflakes, pecans, flour, salt and vanilla.
Drop by teaspoonfuls 2 inches apart onto a greased cookie sheet.
Bake at 350 degrees for 10 minutes or until light brown.