Cookies, Dessert, Lactose Free, Recipes

Crispy Oatmeal Corn Flake Cookies

February 28, 2015

Crispy Oatmeal Corn Flake CookiesBack in the 70’s I had a recipe for corn flake cookies. They were light, crispy, and so delicious.  I don’t have the recipe anymore, but I haven’t forgotten about how good they were.  I’m always looking out for cookies that include corn flakes because I know they will have the nice crunchy texture I love.  I was skimming through a local magazine (I don’t recall the name of the magazine) that had a recipe for Grandma’s Oatmeal Raisin Cookies.  Corn flakes were listed as an ingredient so I quickly jotted down the recipe.  I thought it was interesting that lard was listed as an ingredient as well.  I don’t cook with lard and used Earth Balance Buttery sticks instead.  You could try the original recipe that uses half lard and half butter, or use butter only.

Oatmeal, Corn Flakes, Raisins, PeanutsThe original recipe left out the amount of salt to use and didn’t specify how long to bake the cookies.  No matter, the cookies turned out so well.  Though they are considered oatmeal cookies, the corn flakes are present and add such a nice crunch along with peanuts.  They are my new favorite cookie.

Crispy Oatmeal Corn Flake Cookies

Crispy Oatmeal Corn Flake Cookies

Updated 11/08/15

Adapted from the original recipe: Grandma’s Oatmeal Raisin Cookies

Makes about 40 cookies

Ingredients

1 cup Earth Balance Buttery Sticks (or 1 cup unsalted butter), room temperature

1 cup sugar

1 cup firmly packed brown sugar

2 eggs

2 1/4 cups flour

1 teaspoon baking soda

1/2 teaspoon kosher salt (1 teaspoon kosher salt if using unsalted butter)

1 cup corn flakes

2 cups oatmeal (regular, not quick cooking)

1 cup peanut halves (unsalted, do not chop)

1 cup raisins

Preparation

Preheat oven to 325°

Cream butter and sugars together.  Add eggs and stir to combine well. Mix in flour, baking soda and salt.  Fold in corn flakes, oatmeal, peanuts and raisins into the batter.

Drop rounded mounds of dough (about 1 heaping tablespoon, or more for larger cookies) on un-greased non-stick cookie sheets flattening the dough slightly before baking.

Bake for about 15 minutes, rotating pan once during baking period, until cookies are golden brown.

Let cookies cool on the pan for several minutes after baking before transferring them to a wire rack to cool completely.  Serve right away or freeze in an airtight container between layers of waxed paper.

 

 

You Might Also Like

  • Shanna Koenigsdorf Ward March 1, 2015 at 7:15 am

    I bet these are even better than the original! I might try them with some dried cranberries or cherries and pecans, Greg’s favorite combinations in cookies and on salads. 🙂 Really pretty photos, Kiyo. Oh, and I love that I can make these for the kids and me (dairy-free!).

  • Kiyo March 1, 2015 at 7:37 pm

    Shanna I love dried cherries and pecans. I’ll try that next time!

  • Follow

    Get every new post delivered to your Inbox

    Join other followers: