Recently my friend Charlene was traveling through Arkansas with girlfriends. I didn’t realize this, but the home of P. Allen Smith is located just 30 minutes outside of Little Rock. The Garden Home at Moss Mountain Farm sits on top of a ridge overlooking the Arkansas River 
Valley. Paul Allen Smith is a television host, designer, gardening and lifestyle expert. He is the host of two public television programs. Charlene and friends visited the home to have lunch in the tea room and tour the house. While they were there P. Allen Smith came into the tea room spending time talking with guests! It must have been a thrill for my friend Charlene because she is an avid gardener and accomplished cook!
Charlene is our garden club President this year and upon her return she made these cookies for each member to enjoy after our brunch/meeting. She told us that P. Allen Smith’s Aunt Jamie was hostess in the house the day they toured. She moved through the housing sharing fresh cookies she had just made!
Of course Charlene just had to buy P. Allen’s cookbook so that she could make the cookies for us!
Next week two of my grandson’s are coming to visit and I plan to be armed with a batch of these cookies! They are easy to make, simple ingredients and quite crispy on the outside and yet soft on the inside. And … this recipe makes 6 dozen cookies!
Charlene generously shared the recipe from the book so that I can share it with you!
Happy Baking!
~Catherine
- 1 cup (2 sticks) butter, at room temperature
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 1 large egg
- 1 cup vegetable oil
- 1 Tablespoon vanilla
- 1 cup rolled oats
- 1 cup crushed corn flakes
- ½ cup shreddded sweetened coconut
- 1 cup chopped pecans
- 3½ cups sifted all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- Preheat oven to 325 degrees F.
- In a large mixing bowl, blend the butter with both sugars until creamy. Blend in the egg and mix together well, followed by the vegetable oil and vanilla extract.
- To this mixture add the oats, corn flakes, coconut and pecans, stirring thoroughly.
- Mix the flour, baking soda and salt; stir into the other cookie ingredients.
- Using a small cookie scoop place equal amounts of dough onto ungreased cookie sheet and bake for 12 minutes. Allow the cookies to cool completely on the cookie sheet before removing them.
These cookies will keep at room temperature for a couple of weeks (if they last that long!) or for a couple of months in an airtight container in the freezer.
I love your enthusiasm for our Precious Lord, Jesus.