1 c. butter, softened
1 c. light brown sugar, firmly packed
1 c. oil
1 c. crushed Corn Flakes or Rice Krispies
1/2 c. pecans, chopped
1 tsp. baking soda
1 tsp. vanilla
1 c. white sugar
1 egg
1 c. regular rolled oats
1/2 c. coconut, shredded
3 1/2 c. sifted all-purpose flour
1 tsp. salt

Preheat oven to 325 degrees. Cream together butter and sugars until light and fluffy. Add egg, mixing well, then oil. To the sugar mixture add flour, baking soda, and salt; blend well. Add other ingredients and blend.

Form dough into balls the size of a small walnut. Place on ungreased cookie sheet. Flatten with a fork dipped in water. Bake for 12 minutes or until brown. Allow to cool on cookie sheet for a few minutes before removing to rack to cool. Makes 100-125 cookies, depending upon size. Note that chilling dough before baking makes cookie dough easier to handle.