Recipe by Loves2Teach
This wonderful recipe was in circulation when I was a kid in the 70s. Years later, a woman brought a tray of these to the office, which I instantly recognized as THOSE COOKIES FROM MY CHILDHOOD, and she refused to give me the recipe (said it was her babysitter's secret recipe)! I searched online (tried several recipes) and asked my friends and family off and on if they'd heard of it, for 10 years. I finally JUST found this online! They are SO GOOD! Bake them for your friends and family and share the recipe with the WORLD! Note, the number of cookies you get will vary - depending on how big you roll the balls.
Top Review by Cooking Mom of 7
I made these for a Cub Scout campout. We have to be careful due to food allergies. All the boys could eat these. I made nearly 200 cookies and they were gone the first night! Everyone loved them. I think the Scout leader ate a couple of dozen himself! Thanks for sharing!
- 236.59 ml butter
- 236.59 ml vegetable oil
- 236.59 ml white sugar
- 236.59 ml brown sugar
- 1 egg
- 236.59 ml crushed corn flakes
- 236.59 ml chopped nuts (I use walnuts or pecans)
- 236.59 ml quick-cooking oatmeal
- 946.36 ml flour, decrease to 3 1/2 cups for a chewier cookie
- 14.79 ml baking soda
- 2.46 ml salt
- 9.85 ml vanilla extract
Directions See How It's Made
- Preheat oven to 325.
- Cream butter, sugars, vanilla and egg.
- Add oil.
- Mix in dry ingredients.
- Form dough into walnut sized balls.
- Place on cookie sheet and flatten with a fork dipped in water.
- Bake for 10- 12 minutes.
- Cool on pan for a minute or two, then transfer to a rack to cook.