Prep Time 20m
Cook Time 14m
Ready Time 60m
Yield 4 dozen cookies


Ingredients
  • Crisco® Original No-Stick Cooking Spray
  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 cup firmly packed brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 cups quick rolled oats
  • 2 cups corn flakes
  • 1 cup finely chopped pecans
  • 1 cup flaked coconut
  • 1/2 cup chopped maraschino cherries
Preparation Directions
  • Step 1Heat oven to 350°F. Coat baking sheets with no-stick cooking spray.
  • Step 2Combine shortening, brown sugar and granulated sugar in large bowl; beat at medium speed of electric mixer until well blended. Beat in eggs and vanilla.
  • Step 3Combine flour, baking powder, salt and baking soda in medium bowl. Add to shortening mixture at low speed until just blended.
  • Step 4Stir in oats, corn flakes and pecans with spoon. Stir in coconut and cherries. Form into 1-inch balls. Place 2 inches apart on prepared baking sheets.
  • Step 5Bake 10 to 12 minutes or until set. Cool 1 minute on baking sheet. Place on cooling racks to cool completely.
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