1 c. sugar
1/2 c. brown sugar
3/4 c. shortening
1 egg
1 3/4 c. flour
3 tsp. baking powder
1/2 tsp. salt
1/4 c. milk
1 1/2 c. rolled oats, uncooked
1 c. Corn Flakes
3/4 c. salted peanuts

Cream the shortening and sugars together with the egg and mix well. Take the flour, baking powder and salt; blend them together, then add to the mixture alternately with the milk. Stir in rolled oats, Corn Flakes and peanuts. Mix well. Form into small balls the size of a walnut and place on a greased sheets. Press them with a fork and bake at 375 degrees for 10 to 12 minutes. Cool on racks. Yield 5 1/2 to 6 dozen cookies. In place of the peanuts use Stay chex, shredded what, grape nuts, or other cereals. Crush them into small bits and use in the same amount. Raisins can also be used.