Soft and chewy cookies with the warm sweetness of coconut.
| Yield | |
|---|---|
| Source | Penny Harris, Columbia, MO |
| Prep time | 45 minutes |
| 1 | Cup | white sugar |
| 1 | Cup | brown sugar (firmly packed) |
| 1 | Cup | oil |
| 1 | Teaspoon | vanilla |
| 2 | eggs | |
| 2 | Cup | self-rising flour |
| 1 | Cup | coconut |
| 2 | Cup | sugar-frosted corn flakes |
| 1⁄2 | Cup | rolled oats |
| nuts (optional) |
In bowl cream sugars, oil, and vanilla together. Add eggs one at a time. In a separate bowl, mix flour, coconut, cornflakes, and oats. Mix dry ingredients into creamed mixture. Drop by spoonfuls onto cookie sheet and bake for 10 minutes at 325°.
Great for coffee and snack table. Makes a large quantity of cookies.
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