Farm Journals Corn Flake Cookies Food

CORN FLAKE COOKIES II

Corn Flake Cookies II image

My mom's easy recipe--Chewy, yummy cookies with breakfast cereal flakes, chocolate chips and nuts...This recipe can be halved or doubled, depending on how many cookies you want! Enjoy!

Provided by BLEEDINGROSE

Categories Desserts Cookies Drop Cookie Recipes

Time 30m

Yield 48

Number Of Ingredients 14

Ingredients

½ cup canola oil
½ cup margarine
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups cornflakes cereal
1 cup rolled oats
1 cup semisweet chocolate chips
½ cup chopped walnuts

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
In a large bowl, mix together the canola oil, margarine, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, baking powder and salt; stir into the sugar mixture. Mix in the cornflakes cereal, oats, chocolate chips and walnuts. Drop by heaping teaspoonfuls onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven, until golden brown. Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.

Nutrition Facts : Calories 121.5 calories, Carbohydrate 15.5 g, Cholesterol 7.8 mg, Fat 6.4 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 1.3 g, Sodium 90.6 mg, Sugar 9.2 g

FARM JOURNAL'S CORN FLAKE COOKIES

Farm Journal's Corn Flake Cookies image

I did a Zaar search for these cookies and found several other recipes so I just had to post this old lunch box favorite! I use a cookie scoop and get just over 4 dozen cookies and bake them for about 11 minutes.

Provided by Secret Agent

Categories Drop Cookies

Time 25m

Yield 8 dozen, 40 serving(s)

Number Of Ingredients 11

Ingredients

2 cups flour, AP sifted
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/4 cups shortening
1 cup sugar
1 cup brown sugar, firmly packed
2 eggs, well-beaten
1 teaspoon vanilla
2 cups coconut (shredded or flaked)
2 cups corn flakes

Steps:

Pre-heat oven to 350* and line your cookie sheets with parchment or grease them well.
Sift flour, soda, salt and powder together and set aside.
Cream sugars and shortening together until light and fluffy. Add eggs and vanilla.
Add dry ingredients to creamed and mix well. Add coconut and cornflakes and mix slowly just til mixed inches.
Drop by spoonful onto the parchment and bake 8 - 10 minutes until delicately browned. (I use a cookie scoop and get just over 4 dozen cookies and bake them for about 11 minutes).
These freeze well either *raw or **baked.
*To freeze the raw dough just scoop onto parchment and freeze on the tray. Bag up the frozen balls and store in the freezer for up to 6 months in a freezer bag. Be sure to mark the bag with what they are and how long to bake them. Defrost them in the refrigerator and bring them to room temperature while you preheat the oven.
**To freeze them after baking, wrap them in plastic and store in a freezer bag for up to 6 weeks.

GRANDMA'S CORN FLAKE COOKIES

Grandma's Corn Flake Cookies image

Make and share this Grandma's Corn Flake Cookies recipe from Food.com.

Provided by Bev Borchardt

Categories Drop Cookies

Time 20m

Yield 24 serving(s)

Number Of Ingredients 10

Ingredients

1 cup butter, softened
1 cup granulated sugar
1 cup brown sugar
2 eggs
1/2 teaspoon salt
1 teaspoon baking soda
2 cups flour
4 cups corn flakes
1 cup walnuts
1 teaspoon vanilla

Steps:

Cream butter and sugars; add eggs and vanilla.
Sift together salt, soda, and flour; stir in.
Fold in Corn Flakes and nuts.
Drop by teaspoonfuls on greased cookie sheets.
Flatten slightly and bake at 350 for 10 minutes, or until light brown.

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