Prep 10 mins
Cook 12 mins
I had these fabulous cookies during a wine dinner weekend at an inn in Ogonquit Maine. The recipe is courtesy of the caterer, but they give credit to the San Francisco ala Carte, a cookbook by the Junior League of San Francisco, 1979.
- 1 cup butter
- 1 cup white sugar
- 1 cup brown sugar, packed
- 1 egg
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 3 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup rolled oats
- 1⁄2 cup shredded coconut
- 1 cup corn flakes, crushed
- 1⁄2 cup pecans, chopped
- Preheat oven to 325 degrees
- Cream together the butter and sugars until light and fluffy
- Stir in egg, oil, vanilla.
- Combine flour, baking soda and salt.
- Combine with egg mixture until well blended.
- Stir in the rest of the ingredients.
- Place on ungreased cookie sheet into balls the size of walnuts and flatten with a fork in criss cross pattern.
- Bake for 12 minutes.
- Cool on cookie sheet for a few minutes before removing.
I've made these twice now. They have a wonderful flavor. I did cut the sugars and increase the vanilla. The first time they turned out a bit delicate and broke easily. The second time I made them thicker - that helped. This is one of the few that I'm baking to put in cookie boxes to give as presents. Thank you for sharing!
This recipe is amazing! I followed other reviewers and reduced the sugar to 1/2 c granulated and 3/4 cup brown sugar, reduced salt slightly and reduced oil to 1/2 cup. In addition, I added a full cup of nuts and about 1/2 cup of chocolate chips and 1/2 tsp cinnamon. LOL--I guess this really isn't the same recipe anymore, but this turned out AMAZING!
I am going to make this for sure!