1 c. rolled quick cooking oats
1 c. cornflakes
1 c. grated coconut
1/2 c. crumbled pecans
3 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 c. butter, softened
1 c. firmly packed brown sugar
1 c. granulated sugar
1 large egg
1 c. vegetable oil
1 tsp. vanilla

In a blender or food processor, combine oats, cornflakes, coconut, and pecans. Reduce to a fine mixture and set aside. In a large bowl, combine flour, soda, and salt. Mix until well blended and set aside.

NOTE: If you want to skip the grinding, you can, I usually do!

Preheat oven to 325°F. In another large bowl, cream together the butter and two sugars until light and fluffy. Add the egg and mix well. Add the oil and vanilla and mix until well blended. Add the oats mixture and stir until well blended. Add the flour mixture and stir until batter is very smooth. Drop by teaspoonfuls on an ungreased cookie sheet and make a criss-cross design on the tops with a fork. Dip the fork in water periodically.

Bake until the cookies are slightly brown around the edges, about 20-25 minutes. Let cool completely. Store in an airtight container.