Ingredients

• 1 cup vegetable shortening
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granola
• 1 cup cornflakes
• 1 cup sunflower seed kernels

Instructions

1. Preheat oven to 350 degrees F. Lightly spray or grease cookie sheets.
2. Cream shortening with brown and granulated sugars on medium speed until light and fluffy, about 2 minutes. Mix in eggs, one at a time, beating well after each addition. Mix in vanilla.
3. In a separate bowl sift together the flour, baking powder, baking soda, and salt. Stir dry ingredients into creamed mixture until combined.
4. Stir in granola, cornflakes, and sunflower seeds to make a stiff dough.
5. Pinch off enough dough to make a 1-inch ball. Set cookie balls about 2 inches apart on cookie sheet. Set in the center of the oven and bake for 12 to 15 minutes, or until golden on top and firm. Let cookies stand for 2 to 3 minutes before removing them to a wire rack to cool.