1 cup butter
3/4 cup granulated sugar
3/4 cup brown sugar
2 large eggs
2 teaspoons Rain’s Choice pure Vanilla Extract
3/4 cup vegetable oil
1 cup uncooked regular rolled oats
1 cup crushed corn flakes
1/2 cup shredded coconut, lightly toasted
3/4 cup coarsely chopped Macadamia nuts
1 cup white chocolate chips
3–1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt (not needed if butter is salted)
Preheat oven to 375 degrees F.
Cream together butter and sugars until light and fluffy. Add eggs and vanilla, and mix well. Add vegetable oil and mix well.
Add oats, cornflakes, coconut, flour, baking soda, and salt, if using and mix well. Blend in nuts and white chocolate chips by hand until well spread through the dough.
Using a small ice cream scoop, portion the dough and place balls on parchment paper lined baking sheets. Flatten slightly with fingertips.
Bake 12 – 15 minutes. Allow to cool on cookie sheet for 3-4 minutes before moving cookies to cooling racks.
Makes 3 dozen large cookies