INGREDIENTS:

• 1 cup butter

• 1 cup vegetable oil

• 1 cup granulated sugar   

• 1 cup packed brown sugar

• 1 egg

• 1 cup crushed corn flakes

• 1 cup chopped nuts (walnuts or pecans) 

• 1 cup Quick-cooking oatmeal

• 4 cups all-purpose flour

• 1 tablespoon baking soda

• 1/2 teaspoon salt

• 2 teaspoons vanilla extract 

 

 

 

DIRECTIONS:

 

Preheat oven to 325 degrees.  

 

Cream butter, sugars 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 in preheated oven for 10 to 12 minutes or until light golden brown.

 

Cool on pan for a minute or two, then transfer to a rack to cool.

 

Yields 4 Dozen

 

 

 

 

INGREDIENTS:

• 2 cup brown sugar

• 1 cup vegetable shortening

• 2 eggs

• 2 teaspoons vanilla extract

• 1/4 teaspoon salt 

• 1 cup finely chopped nuts (walnuts or pecans)

• 3 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

 

 

 

DIRECTIONS:

 

Preheat oven to 400 degrees.  

 

Cream shorting, brown sugar. eggs and vanilla extract.

Mix in dry ingredients.

 

Shape dough into a round or square roll.

Wrap in wax paper and refridgerate for 3 hours.

 

When ready to bake, slice each cookie about 1/2 inch thick

and place on cookie sheets.

 

Bake in preheated oven for 10 to 12 minutes or until light golden brown.

 

Cool on pan for a minute or two, then transfer to a rack to cool.

 

 

Yields 3 Dozen

 

 

 

 

INGREDIENTS:

• 4 Egg Whites

• 1/2 teaspoon salt

• 1/2 teaspoon cream of tartar

• 1 1/2 cups granulated sugar

• 1 teaspoon vanilla extract 

• 1 pkg. chocolate chips

 

DIRECTIONS:

 

Preheat oven to 300 degrees.  
 

Beat egg whites.

Add salt and cream of tartar and continue beating until foamy.

Adding 2 tablespoons of granulated sugar at a time until egg whites become stiff.

Fold in vanilla and chocolate chips.

 

Line cookie sheets with parchment or heavy brown paper.

 

Drop a spoonfull at a time 2 inches apart on cookie sheets.

 

 Bake for 25 minutes.

 

Cool on pan for a minute or two, then transfer to a rack to cool.

 

 

Yields:  Depends on cookie size.