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About twelve years ago I met a sweet friend of mine named Amanda. We both had one baby- both boys. We sold Pampered Chef together. She went on and had one more son and I had a houseful more. Her husband works at a local steak house and we run into him from time to time. While I have not seen her in a handful of years, this is a recipe she shared with me when we first met. I keep up with her online now. (She is a local photographer.)
I used to make these cookies every holiday season, until a few years ago when I misplaced it.
Fret no more. She shared the recipe with me again. Thank you Amanda!
Box or bag these babies up and give them has homemade holiday gifts!
Ingredients:
- 2 sticks butter (at room temperature)
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 tsp salt (I used Kosher)
- 1 tsp baking powder
- 2 tsp baking soda
- 2 cups cornflakes
- 2 cups raw oatmeal
- 2 cups flour
- 1 cup chopped pecans
- 1 cup raisins
- 1 cup coconut
Mix the first eight ingredients. I like to use my standing mixer on medium.
Mix until everything is completely smooth. About 2 minutes or so.
Now add the remaining ingredients.
It will fill your mixing bowl pretty full.
You have a couple of choices. You can mix with your hands, or turn your mixer on the lowest speed.
Be careful if you choose the mixer option. This is a pretty solid concoction that can bounce your mixer around a little.
When you’re done mixing, cover and place it in the fridge. It is preferable that you leave it in there overnight.
I have cooked a batch without refrigerating the dough and they turned out fine. I think cooking them overnight just helps all of the ingredients get nice and cozy.
Now you’re ready to bake.
I like using a small or medium melon scooper.
You can use a kitchen spoon, too. Either way is fine. You’re not forming a perfect circle or anything.
I like to line my cookie sheet if I am not using a baking stone.
Leave about 1-2 inches in between each cookie. These cookies spread during the baking process.
Bake at 375 for 8-10 minutes.
I like mine gooey in the middle and slightly crisp around the edges.
Transfer them to a cooling rack.
I just slide them onto the rack with the parchment paper still under them. (Have I mentioned I love parchment paper?)
Once they are cool they are ready to enjoy.
One batch of this cookie dough will make tons of cookies- about 3-4 dozen.
You do not have to cook all of the dough at one time. Just pop it back in the fridge.
I would use the dough within 5 days or so.
- 2 sticks butter (at room temperature)
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- ½ tsp salt (I used Kosher)
- 1 tsp baking powder
- 2 tsp baking soda
- 2 cups cornflakes
- 2 cups raw oatmeal
- 2 cups flour
- 1 cup chopped pecans
- 1 cup raisins
- 1 cup coconut
- Mix the first eight ingredients. I like to use my standing mixer on medium.
- Mix until everything is completely smooth. About 2 minutes or so.
- Now add the remaining ingredients. It will fill your mixing bowl pretty full.
- You have a couple of choices. You can mix with your hands, or turn your mixer on the lowest speed.
- Be careful if you choose the mixer option. This is a pretty solid concoction that can bounce your mixer around a little.
- When you’re done mixing, cover and place it in the fridge. It is preferable that you leave it in there overnight. (I have cooked a batch without refrigerating the dough and they turned out fine. I think cooking them overnight just helps all of the ingredients get nice and cozy.)
- When you’re ready to bake, I like using a small or medium melon scooper. (You can use a kitchen spoon, too. Either way is fine. You’re not forming a perfect circle or anything.)
- I like to line my cookie sheet if I am not using a baking stone. Leave about 1-2 inches in between each cookie. These cookies spread during the baking process.
- Bake at 375 for 8-10 minutes. I like mine gooey in the middle and slightly crisp around the edges.
- Transfer them to a cooling rack. I just slide them onto the rack with the parchment paper still under them. (Have I mentioned I love parchment paper?)
- Once they are cool they are ready to enjoy.
- Refrigerate any unused dough for up to five days.
I am sharing this recipe on these delicious sites: i heart naptime, the girl creative, C.R.A.F.T. craftomatic, crafts keep me sane, skip to my lou, making the world cuter, a southern fairytale, sumos sweet stuff, mad in crafts, tip junkie, tasty tuesday, tempt my tummy tuesday, craft edition, hope studios, todays creative blog, sew much ado, someday crafts, we are that family, blue cricket designs, somewhat simple, paisley passions, house of hepworths, fun to craft, fingerprints on the fridge, tidy mom, a few of my favorite things and it’s a hodge podge life. Looking for a more copious list? Here are over 50 sites to search for and share projects and tutorials.
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{ 10 comments… read them below or add one }
Don’t the cornflakes make them deliciously chewy? I got that tip from a neighbor who would be about 120 years old now!
The cornflakes make they amazingly crunchy. This IS the perfect cookie.
These look amazing. I love that sweet, brown crunchy look around the edges.
Tiffany, and the gooey in the middle is even better.
Glad to see others post that the corn flakes make them yummy. I was a bit skeptical when I first read the ingredients list. I’m convinced to try them now. They look amaaaazing!
Sheila- if you like the ingredients listed, I would be willing to bet you would find these cookies amazingly delicious!
Let me know if you try them.
I’m wondering if I could substitute rice krispies for the corn flakes? I have those on hand but not the flakes. I may try it and see how it goes.
Just stopping by from the tt&j linky party. Thanks for the recipe!
Those look great! I think they might be Mrs. Claus’ favorites, too! (: I was late to the party – come see me at cannaryfamily.blogspot.com and thanks for this recipe!
Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great day and come back real soon!
Miz Helen
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