My four grandsons stated attending "Grandma's Cooking School" when they were as young as 4. This recipe from my hand-written cookbook is a favorite of the youngest, Brandon. He has fun making them and is always delighted with the results as is the rest of the family.—Helen Hilbert, Liverpool, New York
- 2 cups butter, softened
- 2 cups sugar
- 2 cups packed brown sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups cornflakes
- 2 cups rolled oats
- 1 package (8 ounces) flaked coconut
- 1 package (12 ounces) semisweet chocolate chips
- 1 cup chopped walnuts
- In a large bowl, cream butter and sugars. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the cornflakes, oats and coconut. (It may be necessary to transfer to a larger bowl to stir in the cornflakes, oats and coconut.) Stir in chocolate chips and nuts.
- Divide dough into six sections. Shape each into a 7-in. x 1-1/2-in. roll. Wrap each in plastic wrap. Refrigerate several hours or overnight.
- Unwrap dough; cut into 1/2-in. slices. Place 3 in. apart on ungreased baking sheets. Bake at 350° for 13-15 minutes or until edges are browned. Remove to wire racks to cool. Yield: 7-1/2 dozen.
Originally published as Chocolate Monster Cookies in Taste of Home June/July 1993, p48
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