- 1 cup (2 sticks) butter, at room temperature
- 1 cup granulated sugar
- 1 cup tightly packed light brown sugar
- 1 large egg
- 1 cup vegetable oil
- 1 cup rolled oats
- 1 cup crushed flaked corn cereal
- 1/2 cup shredded coconut
- 1 cup chopped pecans
- 3 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Preheat the oven to 325°F and line several large baking sheets with parchment paper.
Cream butter and sugars together in a standing electric mixer until light and fluffy. Add egg and blend thoroughly. Add the oil and beat until incorporated, scraping down sides of bowl as necessary.
Add the oats, flaked corn cereal, coconut and pecans and mix until incorporated. Add the flour, baking soda, salt, and vanilla and mix until well blended.
Shape into balls the size of walnuts and evenly space on the lined baking sheets. Flatten each cookie in a cross-hatch pattern with a fork that has been dipped in water. Bake for 14 to 18 minutes, or until lightly golden and fragrant. Remove and let cookies sit on the baking sheet for a few minutes before transferring to a wire rack to cool. Sprinkle with powdered sugar and repeat with additional cookes.