Short and Sweet: My Favorite Cookie Recipe
It’s been a bit busy around here lately, so I’m taking a much-needed break to bake some of my favorite cookies. I call them “Everything But the Kitchen Sink” cookies. Sometimes I toss in a few extras, such as chips (chocolate or white) and cranberries. It’s a “use-whatever-you-have” recipe. I have a class tonight and am hoping my students will enjoy them . . . and you also.
Warm from the oven, yum!
Here’s the recipe. Be creative with the ingredients and have fun!
1 cup butter (2 sticks)
1 cup sugar
1 cup brown sugar
1 cup oil
1 tsp. vanilla
1 cup oats
1 cup crushed corn flakes (I’ve been using Honey Bunches of Oats – like the granola in it)
1/2 cup shredded coconut
1/2 cup chopped pecans
3-1/2 cups flour
1 tsp. baking soda
1 tsp. salt
Preheat oven to 325 degrees.
1. Cream together the butter and sugars. If you like light, fluffy cookies, beat for a full 5 minutes with an electric mixer.
2. Add the egg and mix.
3. Add oil and vanilla and mix.
4. Stir in oats, cereal, coconut, and pecans.
5. Add flour soda and salt. Mix well.
Place onto ungreased cookie sheet and bake for approximately 15 minutes.
Take care everyone. Until next time, happy sewing and/or baking.