Picnic Ranger Cookies

3 1/2 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt1 cup unsalted butter, slightly softened1 cup sugar1 cup light brown sugar, packed1 large egg1 cup vegetable oil1 cup rolled oats1 cup crushed bran cereal with raisins 1/2 cup chopped shredded coconut 1/2 cup chopped walnuts1 teaspoon vanilla extractHeat oven to 350 degrees. Set aside large cookie sheets. Line with parchment paper (do not grease).In medium bowl, whisk together flour, soda and salt. Set aside.In large mixing bowl beat butter and sugars until light, about 2 minutes. Add egg and oil; mix 1 minute on medium speed. Scrape bowl well. Stir in oats, cereal, coconut, walnuts and vanilla. Mix 30 seconds until combined. Scrape bowl well.Add flour to creamed mixture and mix on low speed until combined. Scrape bowl well.Scoop dough into 1-inch balls and place 2 inches apart on baking sheets. Flatten with spatula. Bake 15-20 minutes until lightly browned and puffy. Cool 15 minutes on pan before removing to cooling rack.Store tightly covered. Cookies keep 1 week stored at room temperature.Baker's hint: Cookie dough keeps up to two weeks refrigerated or two months frozen.Makes 60 cookies.Nutrition values per cookie: 126 calories, 8 g fat (3 g saturated), 13 g carbohydrates, 1 g fiber, 1 g protein, 12 mg cholesterol, 65 mg sodium.