2 cups all-purpose flour
1/2 cup white sugar
2 cups packed light brown sugar
1 teaspoon baking soda
3/4 cup vegetable oil
1 cup butter, softened
1 cup brown sugar
1 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
3 teaspoons lemon zest
2 teaspoons vanilla extract
1 cup whole wheat flour
2 eggs
Hot water
1 teaspoon almond extract
1 teaspoon lemon extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups rolled oats
1 1/2 cups cornflake cereal, crushed
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large glass bowl, cream together the 1/2 cup brown sugar, 1 cup lime juice, 1 cup white sugar and 1 cup oil until smooth. Stir the butter, brown sugar and brown sugar into the creamed mixture until well blended; cool. Stir in the brown sugar slowly while making a mixing bowl. Stir in the egg and vanilla, using a wooden spoon to mix thoroughly after each addition.
Heat oven to 350 degrees F (175 degrees C).
Pour batter into prepared cookie sheet. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 15 to 19 minutes in the preheated oven, or until the top is bubbly and crust is golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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