Sunday, April 26, 2015

Crunchy Cornflake Cookies

I ate a  cornflake cookie at a cafe when we lived in Oklahoma and it was 
love at first bite!  I threw this recipe together almost 5 years ago, 
and the taste is deliciously spot on! These cookies are loaded with some 
of the best pantry goodies imaginable, so of course they are certain to be a hit!

 What you need:
 1 cup Butter, soft
1/2 cup + 2T Oil
1 cup Granulated Sugar
1 cup Brown Sugar
2 Eggs
2 cups Cornflakes
1 cup Quick Oats
1 cup Raw Pecans
1/2 cup Shredded Coconut (unsweetened)
3 1/2 cups AP Flour
1 T Baking Soda
3/4 tsp Salt
2 tsp Pure Vanilla Extract
1/4 tsp Cinnamon

Preheat oven to 325 degrees

Place the oats, coconut and pecans in a food processor fitted with the
sharp blade. Pulse until consistency of large crumbs.

I feel certain we over pulsed the three ingredients as I had eager helpers
in the kitchen, after their soccer game. Wouldn't have it any other way!

Next, pulse in the cornflakes until bits of cornflakes appear throughout.
Then set the food processor aside

In the green bowl are the wet ingredients whipped together: butter, oil,
eggs, granulated sugar, brown sugar and pure vanilla extract. I use an 
electric hand mixer to blend the wet ingredients.

In the sifter, awaiting a sift, are the dry ingredients: AP flour, 
salt, baking soda and cinnamon.

Slowly sift and hand mix the dry ingredients into the wet ingredients. 

Then fold in cornflake crumble goodness.

 Use a small scoop (this is ~2 T scoop, but you could do as small as 1 T)
Line 12 on a parchment lined baking sheet and press the dough 
balls flat with clean finger.  

Bake for ~13 minutes in a 325 degree oven.

Remove the cookies from the oven, then edges should be a tad 
darker in color than the centers.  Allow the cookies to cool for 
a minute on the baking sheet, then transfer to a wire rack 
for complete cool.


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