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Rating: 5/5 (2 votes cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 50 - Change
Nutritional Facts
Servings Per Recipe: 50

Amount Per Serving
Calories 161
% Daily Value**
Total Fat 10g
Saturated Fat 5g
Unsaturated Fat 1g
Cholesterol 15mg
Sodium 114mg
Total Carbohydrate 17g
Dietary Fiber 1g
Sugars 8g
Protein 2g
Vitamin A  2%Vitamin C  0%
Calcium  1%Iron  2%
Potassium  1%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Best of the West Cookies

Recipe Tags: Cookie Recipes

Date Added: May 04, 2012
This recipe is for a cookie that contains corn flakes, oats, coconut, and nuts so it is a filling treat. These chunky cookies bake up fast for the perfect after school treat.


1 Teaspoon Baking Soda
1 Cup Oats
1 Cup Brown Sugar (I never measured this.. I'd say about 1/3 cup? 1/2 cup? "To taste" would work.
1 Teaspoon Vanilla or grated peel of One Orange
1 Cup Vegetable Oil approx
1 Teaspoon Salt pepper to taste,
1 Cup Sugar (or less, to taste)
1 Cup Butter margarine, or olive
1 Egg yolk raw
3 1/2 Cups Flour all-purpose
1/2 Cup Pecan chopped
1/2 Cup Coconut shredded
1 Cup Corn Flakes crushed
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1. Preheat oven 325 degrees.

2. Cream together butter and sugars until light and fluffy.

3. Add egg, mixing well, then salad oil, mixing well.

4. Add oats, cornflake, coconut, and nuts, stirring well.

5. Then add flour, soda, and salt. Place parchment paper on sheet pan, scoop cookies to be size of walnuts, place on pan.

6. Flatten with a fork dipped in water. Bake for 12 minutes, or until lightly golden brown.

7. Allow to cool for a few minutes before removing from pan.

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Dietary Notes:
This recipe is very low-sodium with 113.68mg per serving and low-cholesterol with 15.08mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Corn, Natural Sweeteners, Fructose Malabsorption, Pecan allergies.
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