Servings: Lots

1 c butter 1 c butter
1 c granulated sugar or 1/2c Splenda and 1/2c sugar 1 c granulated sugar or ½c Splenda and ½c sugar
1 c oil canola? 1 c oil canola?
1 rolled oats 1 rolled oats
1 c shredded coconut 1 c shredded coconut
3 1/2 c sifted flour 3 ½ c sifted flour
1 tsp salt 1 tsp salt
1 c brown sugar or 1/2 c Splenda brown sugar 1 c brown sugar or ½ c Splenda brown sugar
1 egg 1 egg
1 tsp Vanilla 1 tsp Vanilla
1 c crushed corn flakes 1 c crushed corn flakes
1/2 c chopped nuts ½ c chopped nuts
1 tsp soda 1 tsp soda

Preheat oven to 325 F
Cream butter and sugar until fluffy
Add egg, mix well.
Add oil and vanilla, soda mix well.
Add salt, flour, oats, cornflakes, coconut and nuts, stirring well.
Drop by teaspoonfuls onto greased airbase cookie sheet.
Flatten with a fork dipped in water.
Bake 12 to 14 minutes.
Let cool on cookie sheet a few minutes before removing.
They stay moist and keep beautifully.

I used HWW, and Sucanat for the brown sugar.  I used HWW, and Sucanat for the brown sugar.