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Cornflake Crisps

Cornflake Crisps
With oats, coconut, nuts, and butterscotch and chocolate chips, there's something for everyone in this cookie. It's my mom's recipe.
54 ServingsPrep: 15 min. Bake: 15 min./batch

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.
© Taste of Home 2013

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Cornflake Crisps (continued)

Nutrition 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.
© Taste of Home 2013