1 cup oatmeal
1 cup cornflakes
3 1/2 c. flour
1 tsp baking soda
2 sticks soft butter
1 c. packed brown sugar
1 c. granulated sugar
1 large egg
1 cup vegetable oil
1 tsp vanilla
1 cup chopped pecans or walnuts
1 cup butterscotch chips
1 cup HEATH almond brickle chips

In blender process oats and cornflakes to a fine texture.
Set aside.
Combine flour, baking soda, and salt and set aside.
Preheat oven to 350 degrees.
In mixing bowl, cream butter and both sugar until light and fluffy, then add egg, oil and vanilla and mix well.
Add the oat mixture and the flour mixture and stir until the batter is smooth.
Add nuts, butterscotch chips, and almond brickle bits.

Drop by tablespoons onto an ungreased cookie sheet.
Make a criss cross design on top with a fork.
Bake until cookies are slightly browned around the edges. About 15 minutes. Store in an airtight container. This makes a large batch of cookies.

I baked them on parchment paper as I do all of my cookies.

The original recipe called for one cup of coconut and as I did not have it I substituted the butterscotch chips and brickle bits. My DH said they were the best cookies I ever made. I tend to agree.