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Cornflake Crisps Recipe

With oats, coconut, nuts, and butterscotch and chocolate chips, there's something for everyone in this cookie. It's my mom's recipe.

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Cornflake Crisps Recipe

Prep: 15 min. Bake: 15 min./batch

Yield: 54 Servings

15 15 30

Ingredients

2 cups butter, softened
2 cups sugar
2 cups packed brown sugar
4 eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 cups quick-cooking oats
2 cups cornflakes
1 cup flaked coconut
1 cup chopped pecans
1 cup each butterscotch, semisweet and milk chocolate chips

Directions

In a large bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; gradually add to creamed mixture and mix well. Transfer to a larger bowl if necessary. Stir in the remaining ingredients until well blended.
Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks to cool. Yield: 9 dozen.

Nutritional Facts 1 serving (2 each) equals 252 calories, 13 g fat (7 g saturated fat), 35 mg cholesterol, 157 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cornflake Crisps in Best of Country Cookies , p105