Lots of Cookies
"A great cookie that even coconut haters will eat. These cookies will store and travel well...I started making these and sending them to soldiers in Iraq during the first invasion of Iraq and they made the journey in good shape. Excellent eating, lots of texture and great flavor. Use a large mixing bowl. To ship cookies and keep them soft, include a slice or two of soft bread to the shipping container."
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
7 dozen
ingredients
- 1 cup vegetable oil
- 1 cup brown sugar
- 1 cup white sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 cups all-purpose flour
- 1 cup shredded coconut
- 3⁄4 cup quick oats
- 6 ounces chocolate chips
- 6 ounces caramel-flavored bits
- 2 cups corn flakes
directions
- Bake in preheated oven at 350 degrees F.
- Mix first four ingredients in large mixing bowl (I mean large) blend until smooth.
- Add remaining ingredients in the order given and mix well after each addition.
- Using the size scoop or spoon preferred, drop on ungreased cookie sheets (I like to use parchment paper on my cookie sheets).
- Bake 10 to 15 minutes or until light brown.
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RECIPE SUBMITTED BY
I live in the MidWest with my husband of 37 years and our dogs and cat. I serve on a not-for-profit board and participate in other volunteer work in my community along with my career as a skilled nursing home administrator.
I owned my own Victorian gift shop and tea room where I also developed herbal and food products, packaged them and sold them. In addition, I was the chef in the tea room and specialized in preparation of fresh foods as they were ordered and delighting my patrons with homemade pies (crust,filling, topping...the whole enchilada) Cooking is a passion for me and I love to share my ideas with others.
I just put together a recipe booklet featuring 10 of the top cooks in my family - starting with my grandmother. A cookbook was sent to each of my siblings and their children so they could remember and learn about good food and the family members who cooked.
Pet peeves - being told a pie is homemade and discovering that the crust is a premade, commercial crust and the filling is instant pudding.
Favorite cookbook: This is hard as I have over 200 cookbooks but I would say the Better Homes and Gardens Heritage Cook Book published in 1976. This book breaks down the development of America's cooking styles from the Indians and Pilgrims through to the 1930's with tons of history regarding particular recipes. A Not to be Missed Cookbook if you can find it.
