Pecanless Sandie
Yield
8 dozenPrep
25 minCook
12 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
margarine
softened |
|
| 1 | cup |
brown sugar
packed |
*
|
| 1 | cup |
sugar
white |
|
| 1 | each |
eggs
|
|
| 1 | cup |
vegetable oil
|
|
| 1 | cup |
rolled oats
|
|
| 1 | cup |
corn flake crumbs
|
* |
| 3 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
margarine
softened |
|
| 237 | ml |
brown sugar
packed |
*
|
| 237 | ml |
sugar
white |
|
| 1 | each |
eggs
|
|
| 237 | ml |
vegetable oil
|
|
| 237 | ml |
rolled oats
|
|
| 237 | ml |
corn flake crumbs
|
* |
| 828 | ml |
all-purpose flour
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
Directions
Preheat oven to 325℉ (160℃).
In larger mixer bowl, cream butter and sugars until fluffy.
Add oil, vanilla, and egg, beating well.
By hand, stir in oats and corn flakes. Mix well.
Combine flour, baking soda, and salt.
Add to mixture and mix well by hand.
Drop by teaspoonfuls onto ungreased cookie sheet.
Flatten slightly with a fork.
Bake for 12 minutes.
Remove from oven, and cool for about a minute before removing from pan.
Then transfer to a wire rack and cool completely.
Makes about 8 dozen cookies.
