Makes about 4 dozen cookies.
1 cup Butter Flavor CRISCO
1 cup firmly packed brown sugar
1 cup granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups quick oats (not instant or old fashioned)
2 cups corn flakes
1 cup finely chopped pecans
1 cup flake coconut
1/2 cup maraschino cherries, cut into quarters (optional)
Heat oven to 350 degrees F. Grease baking sheet with Butter Flavor Crisco.
Combine Butter Flavor Crisco, brown sugar and granulated sugar in large bowl. Beat at medium speed of electric mixer until well blended. Beat in eggs and vanilla extract.
Combine flour, baking powder, salt and baking soda. Mix into creamed mixture at low speed until just blended. Stir in oats, corn flakes and nuts with spoon. Stir in coconut and cherries. Form dough into 1-inch balls. Place 2 inches apart on baking sheet. Bake for 12 to 14 minutes, or until set. Cool 1 minute on baking sheet. Remove to cooling rack.