1/2 cup shortening
1 cup brown sugar
1 teaspoon vanilla extract
2 eggs
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 teaspoon salt
1/2 cup buttermilk
1 cup flaked coconut
2 tablespoons butter
1 1/2 cups all-purpose flour
1/2 cup rolled oats
1 cup buttermilk
2 tablespoons almond extract
1/2 cup semisweet chocolate chips
2 tablespoons margarine
1/3 cup mayonnaise
1 pinch hot pepper sauce
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening, sugar and vanilla in a thin saucepan. In a second saucepan, stir together sugar, flour and oats. Cook over medium heat, stirring constantly, until mixture thickens to the consistency of stiff bread. Remove from heat and stir in chocolate margarine, cornflakes, etc. Stir each layer into the baked mix. With a mixer on low speed, beat for 6 minutes, or until all ingredients are thoroughly combined.
Divide batter into 3 spoons evenly. Starting at the narrow end of the stick roll with cookie dough, spread batter into greased and floured pan. Alternately roll and bake the cookies in a single layer in the preheated oven. Cool on wire rack. Transfer to paper towels to loosen from waxed paper.