In a large bowl, toss to combine- lightly crushed corn flakes, rolled oats, coconut and pecans. Set aside. With a stand mixer, cream butter and sugars until light, about 4 minutes. Add beaten egg, mix well- then add vanilla and almond extracts, beating well. Slowly add vegetable oil until well incorporated. Remove bowl from mixer.
By hand, carefully add mixture of corn flakes, oats, coconut and pecans. Then, add one cup at a time of the sifted flour mixture. Be gentle but mix well.
Drop by rounded tablespoons on ungreased sheet pans. Flatten each ball of dough with a fork dipped in water - making a cross hatch pattern.
Bake at 350 degrees for 14-15 minutes. Check cookies after 12 minutes. Bake until lightly browned. Cool on wire racks. Makes 3-4 dozen.