Debbie Wyatt’s Breakfast Cookies

makes about 40 cookies

Ingredients

• 1 cup oil
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 2 cups flour
• 1 tsp salt
• 1 tsp baking soda
• 3/4 cup quick oats
• 1+ cup chopped pecans
• 1 cup Craisins or golden raisins
• 1 cup flaked coconut
• 2 cups corn flakes
• Semisweet or white chocolate morsels

Directions

1. Pour oil into bowl and add sugars; stir well with wooden spoon – batter will be much too stiff for a mixer
2. Add eggs and vanilla, blend well
3. Stir in 2 cups flour blended with the salt and baking soda
4. Stir in oats, pecans, dried cranberries, cereal, and coconut (and chocolate chips if desired). Batter WILL BE stiff!
5. Use an ice cream scoop (sprayed with Pam) to scoop out small mounds of dough onto baking sheets; flatten slightly
6. You can make bigger cookies if you like
7. Bake at 350 for 10-15 minutes until browned
8. Cool on wire racks and store in an airtight container