2 sticks, 1 cup corn oil butter
1/2 c. canola oil
2 egg whites
1 c. brown sugar
1 c. white sugar
1 tsp. vanilla
1/3 c. coconut, shredded
1 c. cornflakes, crushed
1/2 c. chopped nuts
3 1/2 c. unbleached flour
1 tsp. baking powder
1/2 tsp. salt
1 1/4 c. old fashioned oats

In a large bowl, cream butter, oil, egg whites, sugars and vanilla until light and fluffy. Add coconut, cornflakes, oats and nuts, mix well. In a separate bowl, combine dry ingredients. Add to creamed mixture and mix well. Roll dough into cookies the size of walnuts. Place on ungreased cookie sheet and flatten with a glass dipped in water. Bake 325 degree oven 12 to 15 minutes. Makes 7 1/2 dozen 2 inch cookies.