Cornflake Oatmeal Cookies

These are a favorite in our family.  The recipe came from Nancy's family, and we've modified it a little over the years.  To make so I can eat them, I use Earth Balance soy free buttery spread as the shortening (otherwise we use Crisco).  We usually use a bit less sugar and less salt than the recipe calls for.

To make these vegan, I use 1/2 cup Earth Balance soy-free buttery spread, 1/2 cup coconut oil, and Egg Replacer.

INGREDIENTS

3/4 cup brown sugar

3/4 cup white sugar

1 cup shortening

2 eggs

1 tsp salt

1 tsp baking soda

2 cups flour, scant

2 cups old fashioned oats

2 cups cornflakes

COOKING INSTRUCTIONS

Preheat oven to 325 degrees.

Cream together shortening and sugars.  Add eggs and beat well.  Add dry ingredients and mix well (I often mix them together separately then add them).  Gently stir in oatmeal and cornflakes.

Use teaspoon to drop batter on ungreased cookie sheet.  Bake 10-12 minutes.

Makes 4-5 dozen cookies.