| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Walnuts and coconut give these oatmeal cookies a twist.

Buttery Oatmeal Cookies

3/4 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup crushed corn flakes
1/2 cup old-fashioned (rolled) oats
1/4 cup sweetened flaked coconut
1/4 cup chopped walnuts

1. Heat oven to 350°F.
2. Combine butter, sugar and brown sugar in large mixer bowl. Beat at medium speed until creamy (1 to 2 minutes). Add egg and vanilla. Continue beating until well mixed (1 minute). Reduce speed to low; add flour, baking soda and salt. Beat until well mixed (1 to 2 minutes). Stir in all remaining ingredients by hand.
3. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten each cookie with fork.
4. Bake for 9 to 12 minutes or until golden brown.

Makes 48 cookies.