Combine flour, baking soda, baking powder, and salt; stir well until blended.
Beat 1 cup shortening at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs and vanilla; beat well. Add flour mixture, mixing just until blended. Stir in oats and cornflakes.
Drop dough by heaping tablespoonfuls, 2 inches apart, onto lightly greased baking sheets; flatten slightly. Bake at 325 degrees for 12 to 14 minutes. Cool slightly on baking sheets. Transfer cookies to wire racks to cool completely.
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Microwave almond bark and shortening in a medium-size microwave-safe bowl at HIGH 1 minute or until white chocolate melts, stirring once. Dip flat bottom of each cookie into melted bark, letting excess drip back into bowl. Place dipped cookies, dipped side up, on wax paper; let stand 1 hour or until the almond bark sets.
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