Crispy Oat Butter Cookies
These buttery oat cookies are made crispier with the addition of crushed corn flakes.
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
1 3/4 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 pecans or walnuts
- Preheat oven to 350°F (175°C).
- Combine butter, sugar and brown sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add egg and vanilla. Continue beating until well mixed (1 minute). Add flour, baking soda and salt; reduce speed to low. Beat, scraping bowl often, until well mixed (1 to 2 minutes). Stir in all remaining ingredients by hand.
- Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten each cookie with tines of fork. Bake for 9 to 12 minutes or until golden brown.
Makes 4 1/2 dozen cookies.