Modified recipe, skor bits added and chocolate chips omitted.
| 250 ml | 1 cup all purpose flour |
| 2 ml | 1/2 tsp Baking Soda |
| 2 ml | 1/2 tsp salt |
| 175 ml | 3/4 cup unsalted butter, softened |
| 175 ml | 3/4 cup packed brown sugar |
| 50 ml | 1/4 cup white sugar |
| 1 | egg |
| 5 ml | 1 tsp vanilla |
| 375 ml | 1 1/2 cups quick cooking rolled oats |
| 375 ml | 1 1/2 cups cornflakes |
| 175 ml | 3/4 cups raisins |
| 125 ml | 1/2 cup skor bits |
Pre-heat oven to 350. Use non-stick cookie sheets or sheets lined with parchment paper.
In bowl, sift together flour, baking soda and salt. Set aside.
In separate bowl, beat softened butter, add brown and white sugar and beat until fluffy, about 1 minute. Beat in egg and vanilla.
Using wooden spoon, stir creamed mixture into flour mixture, then stir in rolled oats, raisins, cornflakes and skor bits until combined.
Flour your hands, take tablespoon cookie dough and place on sheet about 2 inches apart. Flatten slightly with floured fork.
Bake for 12 - 14 minutes until edges and top begins to brown. (NOTE: oven temperatures vary and I bake 3 sheets in my convection oven, rotating position after 7 minutes.)
Remove from oven and let cool for about half minute. Because the SKOR BITS WILL HARDEN I gently lift each cookie from pan and re-position slightly to ensure they will not stick to pan when completely cool.
When I originally made this recipe I was out of chocolate chips so used Skor Bits. Hubby then claimed Cowgirl Oatmeal Cookies are one of his favourite cookies!
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