Ingredients:
1 cup butter
1 cup brown sugar
1 cup granulated sugar
1 egg
1 teaspoon vanilla
1/3 cup
Coeur d'Olives Habanero Infused Extra Virgin Olive Oil2/3 cup Canola oil
1/2 cup Corn Flakes
1/2 cup walnuts or pecans (chopped)
1 cup rolled oats
2/3 cup shredded coconut
3.5 cups all purpose flour
1.5 teaspoons salt
Preheat oven to 350 degrees.
In a large mixing bowl, mix butter and sugars until creamy, light and fluffy. Add the egg and the vanilla and mix well. Add oils, then Corn Flakes, coconut, nuts, and oats. Mix until well coated. In a separate bowl, combine flour and salt and gradually add to the wet ingredients. Stir until well mixed.
Roll dough into 1 inch balls and place approximately 2 inches apart on an ungreased cookie sheet. Press and flatten a bit with a fork. Bake at 350 degrees for 15 minutes. Allow to cool on cookie sheet for 3 to 4 minutes before transferring them to a rack or plate.
