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Ingredientes
- 1 c. Margerine, softened (2 sticks)
- 1 c. Brown sugar, packed
- 1 c. White sugar
- 1 x Egg
- 1 c. Vegetable oil
- 1 c. Rolled oats
- 1 c. Crushed corn flakes
- 1/2 c. Minced pecans (optional, I do not use...)
- 3 1/2 c. Flour
- 1 tsp Vanilla
- 1 tsp Baking soda
- 1 tsp Salt
Direcciones
- Preheat oven to 325 degrees. In large mixer bowl, cream butter and sugars till fluffy. Add in oil, vanilla, and egg, beating well. Hy band, stir in oats, corn flakes, and nuts, if you like. Mix well.
- Combine flour, baking soda, and salt. Add in to mix and mix well by hand.
- Drop by teaspoonfuls onto ungreased cookie sheet. Flatten slightly with a fork.
- Bake for 12 min. Remove from oven, and cold for about a minute before removing from pan. Then transfer to a wire rack and cold completely.
- Makesabout 8 dozen cookies.
- Personal notes:This recipe is perfect because it tastes like it has nuts but it doesn'teaspoon Great for Rebekah's nut allergy. It is a crispy cookie, but not flat....
- I used my small cookie dough scoop on this and ended up with about 8-9 dozen cookies...the same size as the Keebler Pecan Sandy. This has a taste very similar to the Keeblers, but no nuts.
