- 1 cup brown sugar
- 1 cup granulated sugar
- 1 cup shortening
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup unsweetened corn flakes
- 1 cup quick-cooking oats
- 1 cup sweetened flake coconut
- 1 cup lightly salted dry roasted peanuts
Position rack in the middle of the oven; preheat to 350°F. Coat with nonstick spray or line with parchment paper 4 large baking sheets.
In stand mixer bowl, cream together brown sugar, granulated sugar, and shortening.
In medium bowl, whisk together the flour and baking soda; add to bowl.
Add vanilla, eggs, corn flakes, oats, coconut, and peanuts; mix until evenly incorporated.
Shape the dough into 1-inch balls and place on baking sheets; allow room for spreading.
Bake one sheet at a time for 12 to 14 minutes or until light golden. Transfer the cookies to wire racks.
per serving (1 cookie, 28 g): 130 calories, 3g protein, 16g carbohydrates, 1g dietary fiber, 7g fat, 2.5g saturated fat, 0g trans fat, 15mg cholesterol, 12mcg folate, 55mg sodium, 0mg vitamin C, 1mg iron, 7mg calcium.