1 cup butter flavored crisco (shortening)
1 cup sugar
1 cup firmly packed brown sugar
2 tbsp milk
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup rolled oats (quick or old fashioned), uncooked
1 cup corn flakes, crushed to about 1/2 cup
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans (or whatever nut you want to use)
1/2 cup coconut flakes
Preheat oven to 350 degrees. Grease baking sheet with shortening. Place sheets of foil on countertop or have wire racks ready.
Combine shortening, sugar, brown sugar, milk and vanilla in large bowl. Beat at low speed of electric mixer until well blended. Add eggs; beat at medium speed until well blended.
Combine flour, baking powder, baking soda and salt. Add gradually to shortening mixture at low speed. Stir in oats, corn flakes, chocolate chips, nuts and coconut.
Fill ice cream scoop that holds 1/4 cup with dough (or use 1/4 measuring cup). Drop 3 inches apart onto prepared baking sheets.
Bake at 350 degrees for 13-15 minutes or until lightly browned around edges but still slightly soft in center. Do not overbake. Cool 3 minutes on baking sheets before removing to foil or wire racks.
Makes 2 – 2 1/2 dozen cookies