CORNFLAKE COOKIES
Cornflake Cookies are chewy cookies packed with coconut, chopped pecans, and crunchy cornflakes. They're the perfect balance of crispy and chewy. You can't eat just one!
Provided by Jamie Lothridge
Categories Cookies
Time 32m
Number Of Ingredients 13
Steps:
- Preheat oven to 350° F. Line baking sheets with parchment; set aside.
- In a large mixing bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream butter; add the sugars, beating well. Add egg and vanilla; beat well.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Add to the butter mixture, beating well. Stir in the oats, cornflakes, coconut, and pecans.
- Use a cookie scoop to drop the dough onto the prepared baking sheets 2 inches apart. Bake for 10-12 minutes. Remove to wire racks to cool completely.
Nutrition Facts : Calories 102 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 14 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 cookie, Sodium 61 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
WORLD'S BEST COOKIES AKA THAT 70S ELUSIVE CORNFLAKE COOKIES
This wonderful recipe was in circulation when I was a kid in the 70s. Years later, a woman brought a tray of these to the office, which I instantly recognized as THOSE COOKIES FROM MY CHILDHOOD, and she refused to give me the recipe (said it was her babysitter's secret recipe)! I searched online (tried several recipes) and asked my friends and family off and on if they'd heard of it, for 10 years. I finally JUST found this online! They are SO GOOD! Bake them for your friends and family and share the recipe with the WORLD! Note, the number of cookies you get will vary - depending on how big you roll the balls.
Provided by Loves2Teach
Categories Dessert
Time 42m
Yield 4 dozen, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325.
- Cream butter, sugars, vanilla and egg.
- Add oil.
- Mix in dry ingredients.
- Form dough into walnut sized balls.
- Place on cookie sheet and flatten with a fork dipped in water.
- Bake for 10- 12 minutes.
- Cool on pan for a minute or two, then transfer to a rack to cook.
Nutrition Facts : Calories 345.9, Fat 20.3, SaturatedFat 6.6, Cholesterol 28.1, Sodium 325.4, Carbohydrate 38, Fiber 1.4, Sugar 17.7, Protein 4
CORN FLAKE COOKIES
This recipe originated on the back of a Kellogg's Corn Flakes box years ago. A good way to use up any extra cornflakes you have hanging around. I just made these yesterday and got 45 cookies.
Provided by Dorel
Categories Drop Cookies
Time 35m
Yield 45 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F.
- In large mixing bowl beat egg whites until foamy.
- Stir in cream of tartar and vanilla.
- Gradually add sugar beating until stiff and glossy.
- Fold in pecans, coconut and cornflakes.
- Drop by rounded measuring tablespoon onto well greased or parchment lined baking sheets.
- Bake for about 20 minutes or until lightly browned.
- Remove immediately and place on wire rack to cool.
JUMBO COOKIES
These are a favourite in our family - I think the recipe was originally from a pamphlet picked up in the supermarket.
Provided by katew
Categories Dessert
Time 30m
Yield 10 cookies, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180 degrees celsius.
- Line baking tray with baking paper.
- Combine all dry ingredients.
- Add melted butter and beaten egg.
- Mix into a firm dough.
- Divide into about 10 even sized pieces.
- Roll into balls and place on trays allowing room to spread.
- Flatten with palm of your hand.
- Bake for 20 minutes or until golden.
- Cool on trays for 5 minutes then cool on a wire tray.
Nutrition Facts : Calories 341.1, Fat 19.1, SaturatedFat 12.1, Cholesterol 45.3, Sodium 122.2, Carbohydrate 42.4, Fiber 3.6, Sugar 19.7, Protein 4.8
PEANUT BUTTER/CORN FLAKES COOKIES
Mom has made these every year during the holidays since I was a child. The family loves them and they are quite simple to make.
Provided by Mysterygirl
Categories Candy
Time 15m
Yield 24-36 cookies
Number Of Ingredients 4
Steps:
- Bring sugar and corn syrup to boil; remove from heat.
- Add peanut butter and mix well.
- Pour mixture over corn flakes.
- Mix into balls onto waxed paper or spread into buttered pan.
GRANDMA'S CORN FLAKE COOKIES
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
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.
FARM JOURNAL'S CORN FLAKE COOKIES
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
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.
CORN FLAKE COOKIES
Make and share this Corn Flake Cookies recipe from Food.com.
Provided by Sara 76
Categories Drop Cookies
Time 20m
Yield 30 cookies
Number Of Ingredients 7
Steps:
- Preheat th eoven to 180°C.
- Sift together the flour & baking powder.
- Beat margarine & sugar together until light & fluffy.
- Add eggs & vanilla and beat well.
- Add sifted dry ingredients & corn flakes, mix well for about 2 minutes.
- Drop tablespoons onto ungreased baking sheets.
- Bake for 10 minutes or until lightly browned.
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