These cookies stay moist, keep beautifully, and are the perfect gift or food bazaar item. The recipe makes a huge batch. For extra sweetness, sprinkle the warm cookies with granulated sugar.

1 cup butter
1 cup granulated sugar
1 cup brown sugar, firmly packed
1 egg
1 cup vegetable oil
1 cup rolled oats (regular)
1 cup crushed cornflakes
1/2 cup shredded coconut
1/2 cup chopped nuts
3 1/2 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract

Preheat oven to 325 degrees F.

Cream together butter and sugars until light and fluffy. Add egg, mixing well, then vegetable oil, mixing well. Add oats, cornflakes, coconut and nuts, stirring well. Then add flour, baking soda and salt. Mix well and form into balls the size of small walnuts. Place on an ungreased cookie sheet. Flatten with a fork dipped in water. Bake for 12 minutes. Allow to cool on cookie sheets for a few minutes before removing.