1-1/4 cups vegetable shortening
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups cornflakes
1 cup uncooked oatmeal
1-1/4 cups finely chopped candied (crystallized) ginger
Preheat the oven to 350 degrees. Grease baking sheets.
Put the shortening into a mixing bowl and, using the back of a large spoon, cream it around the sides of the bowl. Slowly add both sugars and continue to cream and blend until the mixture is smooth. Add the eggs and vanilla and mix well.
Combine the flour, baking soda, baking powder and salt; stir with a fork until mixed. Add to the creamed mixture and beat until thoroughly mixed. Add the cornflakes, oatmeal and ginger. Mix well.
Drop by teaspoonfuls 1-1/2 inches apart on the prepared baking sheets. Bake about 8 minutes, or until the edges of the cookies are lightly golden. Transfer the cookies to racks to cool.
Store or freeze in airtight plastic bags.
Yield: about 7 dozen 2-inch-diameter cookies
From: The San Francisco Chronicle Cookbook