Ginger Jack Cookies

1 1/4 cup vegetable shortening
1 cup sugar
1 cup light brown sugar
2 eggs
1 tsp. vanilla extract
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 cups cornflakes
1 cup uncooked oatmeal
1 1/4 cups candied ginger, chopped

Preheat oven to 350 degrees. Lightly grease baking sheets.
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Put shortening into mixing bowl and using the back of a spoon, cream it around the sides of the bowl. Slowly add both sugars while beating with electric mixer until smooth. Add the eggs and vanilla and mix well.
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Combine flour, baking soda, baking powder, and salt. Add to the creamed mixture and beat until well mixed. Add the cornflakes, oatmeal, and candied ginger and gently stir to combine.
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Drop by teaspoonfuls 1 1/2 inches apart on baking sheets. Bake for about 8 minutes or until edges of cookies are lightly golden. Allow cookies to cool on baking sheets for about 10 minutes before removing. Store in airtight plastic bags or freeze.

Make about 7 dozen 2 inch diameter cookies. Recipe taken from "The San Francisco Chronicle Cookbook"