cup old fashioned oats, tip, to crush corn flakes, place in plastic bag and squeeze several times
Serving Size: 1 (1737) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 117 g51 %
Total Fat 13 g20 %
Saturated Fat 5 g25 %
Cholesterol 20 mg
Sodium 62.8 mg
Dietary Fiber 1.1 g4 %
Sugars 16.9 g67 %
Protein 2.1 g
Preheat oven to 385*.
Grease several baking sheets or coat with nonstick spray.
In a colander, rinse the raisins and apricots, if using, well under hot water, let stand until well drained; set aside.
In a mediumb owl, throughly stir together the flour, baking powder, and salt and set aside.
In a large bowl, with electric mixer on low speed, beat together the butter, oil and brown sugar, until blended. Increase the speed to medium and beat until well blended and smooth. Beat in the egg, vanilla and orange zest, if using.
Beat or stir in flour mixture until evenly incorporated. Stir in coconut, corn flakes, pineapple, pecans oats, and drained fruit until evenly incorporated.
Let dough stand for 10 minutes or until firmed up. if room is very warm refrigerate the dough.
Shape portions of the dough into 1 1/2" balls, with lightly greased hands. Place on the baking sheets, spacing about 2 1/2" apart.
Using your hand, press down the balls until they are about 1/3" thick.
Bake the cookies, one sheet at a time, in upper third of the oven for 10-13 minutes, or until tinged with brown all over and just beginning to firm up in the centers; be careful not to overbake. Reverse the sheet from front to back halfway through baking to ensure even browning.
Transfer the sheet to a wire rack and let stand until the cookies firm up.1-2 minutes.
Using a spatula, transfer the cookies to wire rack to cool completely. Store in an airtight container for up to 1 week or freeze for up to 1 month.
**tip -- to crush corn flakes, place in plastic bag and squeeze several times.