Pecanless Sandie

1 c margerine, softened (2 sticks)

1 c brown sugar, packed

1 c white sugar

1 egg

1 c vegetable oil

1 c rolled oats

1 c crushed corn flakes

3 1/2 c flour

1 tsp vanilla

1 tsp baking soda

1 tsp salt

Preheat oven to 325 degrees. In larger mixer bowl, cream butter and sugars until fluffy. Add oil, vanilla, and egg, beating well. By hand, stir in oats and corn flakes. Mix well. Combine flour, baking soda, and salt. Add to mixture and mix well by hand. drop by teaspoonfuls onto ungreased cookie sheet. Flatten slightly with a fork. Bake for 12 minutes. Remove from oven, and cool for about a minute before removing from pan. Then transfer to a wire rack and cool completely. Makes about 8 dozen cookies. Note: This is a delicate cookie with a great flavor and a wonderful texture.This is one of my favorites. SOURCE: Sharon Frye
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