Ingredients
1c Crisco Shortening
1c Sugar
1c Brown Sugar (packed)
2 Eggs
2c Flour
1tsp Baking Soda
1tsp Baking Powder
1tsp Salt
1tsp Vanilla
2c Oats
1c Coconut
1/2c Semi Sweet Chocolate Chip
2c Cornflakes
Sugar for rolling
Preparation
Preheat oven to 350*. Cream Crisco, Sugar, Brown Sugar and eggs together with a spoon. Add flour, baking soda, baking powder, salt and vanilla and mix with the spoon. Add oats, coconut, chocolate chips and cornflakes one at a time mixing with the spoon between each addition. You may need to use your hands to mix the dough once it gets very thick. Roll the dough into 1 inch balls and roll each in sugar. Space the balls on a cookie sheet. Dip the bottom of a drinking glass in water and then sugar to coat. With the glass press each ball into a 1/4 inch thick circle. Bake at 350* for 10-12 minutes. The cookies should be a light golden-brown. Let them cool for 5 minutes before moving to a plate.
