1 cup butter, softened 

1 cup sugar

1 cup brown sugar, packed

1 cup vegetable oil

1 large egg

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon vanilla

1 cup quick oats

3 ½ cups flour

½ cup sweetened shredded coconut

1 cup crushed Cornflakes cereal

½ cup pecans, chopped


Cream butter and sugars in the bowl or a stand mixer until light in color.  Add the oil and egg and mix until smooth.  


Add the baking soda, salt, vanilla, oats, and 1 cup of the flour to the bowl and mix until combined.  Gradually add the rest of the flour periodically scraping down the sides of the bowl with a rubber spatula.  


Add the coconut, crushed cornflakes, and pecans and mix until just combined.  Form the dough into balls a little smaller than golf balls.  Place on parchment lined cookies sheets about 2” apart and chill for 1-2 hours.


Preheat the oven to 350 degrees.  


Flatten the cookie balls with the palm of your hand.  Bake for 8-10 minutes until golden.  Cool on wire racks.  Store in ziplock bags for up to 2 weeks…. But they won’t last that long!