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1 c. vegetable shortening
1 c. granulated sugar
1 c. light brown sugar, firmly
1 Tbsp. milk
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. soda
1/2 tsp. baking powder
1/2 tsp. salt
2 c. quick cooking oats
1 c. coconut
2 c. corn flakes
1/2 c. walnuts, coarsely

Cream shortening and sugars together; continue to beat
as you add milk, eggs and vanilla. Sift dry ingredients
together and beat in until well blended. Stir in oats, coco-
nut, corn flakes and nuts. Mix thoroughly. Drop by spoonful
on greased baking sheets and bake at 350 degrees for 9 to 10 minutes,
reversing the pans after 5 or 6 minutes in the oven, so all the
cookies will brown evenly.
Plan ahead hint: Save dishwashing time and prepare a
double batch while you have the ingredients out. Bake some of
the cookies right away, drop the remainder of the dough by the
spoonful on waxed paper covered pans very close together.
Freeze, uncovered, until the cookies are hard, then store
unbaked in plastic bags for emergency use. For freshly baked
cookies in 15 minutes, preheat oven while you grease a baking
sheet. Place the individually frozen cookies on it and into
the oven. It will take only a minute or so longer than the
normal baking time. You may, of course, freeze the baked
cookies, but they always seem to taste better fresh from the

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