I made these for a Cub Scout campout. We have to be careful due to food allergies. All the boys could eat these. I made nearly 200 cookies and they were gone the first night! Everyone loved them. I think the Scout leader ate a couple of dozen himself! Thanks for sharing!
Heavenly! I used sliced almonds and Total cereal, and snuck in half a cup of raisins...this goes in my file, for sure. They're warm out of the oven as I type this, and my husband will have a fit for these when he gets home. Better make sure I've got milk!:):)
I'm rating these as FIVE stars in spite of the somewhat *vague* directions given, because the cookies were very good and very *different*. They are even a little bit on the delicate side (too delicate-tasting for me to be okay with adding chocolate chips...and I *love* chocolate). My cookies turned out as pictured by Sadielady. A person needs to go in expecting these cookies to be chewy in the center and slightly crunchy around the edges. I love the texture. It reminds me of the chewiness of an oatmeal cookie and the "crunch" that coconut lends (although I despise coconut, so it's only texture I speak of there.) I had absolutely NO problems with the dough being crumbly. I used room temp butter and at the creaming step, I let my Kitchenaid mixer go at low speed just mixing away while I prepared the dry ingredients. I used 3 3/4 Cups flour (as opposed to the full 4 C). I also used old-fashioned oats (no q.c. oats on hand). I added the dry ingredients all at once with no trouble. I used a medium scoop and pressed the cookies slightly out as you would do with a sugar-cookie with fork (pressing down, turning the fork 90 degrees and pressing down again.) The cookies should be placed about 1.5 - 2 inches apart on an UNgreased cookie sheet. The cookies spread a little and I had a yield of 54 (2.5 inch diameter) cookies. Also, don't forget to add the vanilla in, as that is not in the instructions!!! I added mine in between steps three and four. (This could possibly solve the "crumbly dough" issue???) I'll keep this recipe for it's out-of-the-ordinary flavor and for it's simplicity! ~Jeff's Girl Way Out West
I finally found the recipe...THANK YOU...I won 1st place in the county fair in Michigan when I was 9 years old making cornflake cookies. They are so so good. I haven't made them in over 30 years and I am so happy to have found the correct recipe so I can make these for my kids...Thank you for the recipe.....
These cookies remind me of shortbread, delicious! I used sliced almonds and Special K cereal. I ended up with 5 dozen cookies.
I actually have the recipe my mother cut out of the newspaper. It was during the Reagan years. The only difference in the recipe and yours is that the nuts are 1/2 cup and 1/2 cup of coconut is added. Also the flour is 3 1/2 cups. These are terrific cookies!
Really, really good & unique! (I used pecans.) Very rich & delicious! The first time I made the recipe was to take to the cottage - everyone loved them & they didn't last long - I didn't flatten the balls so they ended up as firm but chewy balls. I tried them again a couple of weeks later for a family bbq - my kitchen was quite warm so even thought I didn't flatten the cookies, they ended up flat & crunchy but still flew off the tray like crazy!! I also added chocolate chips the second time but preferred them without. Next time, if the dough seems too soft, I'll refrigerate so the balls will hold their shape while baking.
Wow! Little buttery bites of heaven.
Very good--the main youthful recollection I come up with is eating the to-die-for dough. I could make a batch and bypass the baking altogether--ummm. I used coconut oil for the veg. oil and had no crumbliness. I'm curious if I could substitute applesauce, as in a cake? I prefer weighing my dry ingredients, and used the 3.5 C of flour suggestion--might have come up a bit shy on the flour as the batter was nowhere near dry as many say. Also, couldn't force myself to put a Tbsp of baking SODA in, so I used Baking powder. I'm not enough of a cook to know specific the effects of each. I agree that they should be cooled on newspaper--they're rather greasy. Umm, again.
I was searching for this recipe, which my Grandmother used to make at Christmas time. Thank you for sharing it!
After reading the reviews, I was concerned about crumbly dough and the finished product being too greasy and flat, so I reduced the oil to 1/2 cup and added 1/4 c butter flavored crisco. Also added 1 extra egg yolk in with the 1 egg, and used 3/4 tsp salt instead of the 1/2 tsp because I was using unsalted butter.
I wasn't quite sure about how to measure 1 c crushed cornflakes; do we measure first, then crush them, or measure them after crushing? I noticed that it takes about 2 c cornflakes to make 1 cup crushed. Same way with pecans. Maybe this is why some people have remarked about the crumbly dough? But there's a lot of good stuff in there--nuts, cereal, oats--that will make the dough a bit crumbly. I went ahead and measured the cereal and nuts after crushing/chopping, and yes, my dough was crumbly when using a cookie scoop to drop them, but they turned out really great.
I didn't use a fork to squash them. After scooping them onto the sheet, I used my fingers to flatten slightly and reshape the edges. Had to cook them about 12 minutes, for a chewy/crisp cookie. These baked very light-brown and I was worried the first sheet wasn't done enough, so I baked my 2nd sheet a little longer, and they turned out very crisp, actually a little too done. So don't wait for them to get golden brown, if you like a crisp cookie with a little chewiness to it.
This makes a sturdy, attractive cookie that has a crisp snap and a little chewiness. Not too sweet. Perfect for make-ahead and freezing.
I can't help but wonder how the new Cinnamon Corn Flakes would taste in this? Has anyone used that variety yet?