Hands down these are the family's favorite cookies. My mom made them, I make them, and my children make them. You will be cheating yourself out of a real treat if you don't try them. Even if you have a non-coconut eater I don't think they will realize there is coconut in them with the corn flakes and oatmeal. Unless they are allergic to coconut, try them once and don't tell them there is coconut. If they don't like them, then more for you!!!
1 c. Crisco shortening
1 c. white sugar
1 c. brown sugar
2 eggs
1 t. vanilla
2 c. flour
1 t. baking soda
1 t. baking powder
½ t. salt
2 c. quick-cooking oatmeal
2 c. corn flakes
1 c. shredded coconut
Preheat oven at 350 degrees. Cream the shortening and sugars together. Add the eggs and vanilla; mix until smooth. Sift flour, soda, baking powder and salt together; add to creamed mixture. Mix well.
Stir in the oatmeal, corn flakes and coconut and mix well. Scoop about a TB of dough or mold with hands into balls the size of a walnut. Place on a greased cookie sheet and press slightly. Bake for about 10 minutes and take out of the oven just as the edges are started to brown. Leave on the cookie sheet at least 10 minutes to continue cooking before removing to a cooling rack.
* May use Rice Krispies in place of corn flakes.
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