Some of the best recipes appear when you’re least expecting it. For instance, I found this one two days ago while searching for the source of a strange smell on our street. Hoping maybe there was news about the odor on the Internet, I searched for clues. I didn’t find any mention of the odor, but I did run across what appeared to be a newsletter for our neighborhood with a recipe exchange. Woo hoo! Upon further inspection, I realized it was just a promotional page from some realtors and that all the recipes in the “exchange” were from Nestle. Not that that was a problem, because they were tested recipes that I wasn’t aware of and one of them was called Buttery Oatmeal Cookies.
What I liked about this recipe was the combo of oatmeal, coconut, nuts, and a handful of corn flakes. I should have realized the cookies would be more like shortbread cookies than actual oatmeal cookies, but again — not a problem. They were very tasty.
I toasted the oats, coconut and nuts for about 8 minutes (the coconut for 5) and used pecans instead of walnuts. Also, these were MUCH better after they’d cooled. Don’t even bother tasting them while they’re warm.
Buttery Oatmeal Cookies
3/4 cup butter, softened (I used salted)
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 teaspoon vanilla
2 cups all-purpose flour (fluff flour before you measure or weigh out 9 oz)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup crushed corn flakes
1/2 cup rolled oats
1/4 cup flaked coconut
1/4 cup chopped walnuts
Preheat the oven to 350°F.
Cream the butter, sugar and brown sugar in large mixing bowl. Add egg and vanilla. Continue beating until well mixed. Reduce speed to low; add flour, baking soda and salt and stir until incorporated. Stir in all remaining ingredients by hand — this is a really thick dough.
Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten a bit. Bake for 9 to 12 minutes or until golden brown. Serving Size: 48