The older my four children got, the less time they seemed to make for breakfast. So I often kept these hearty cookies on hand for them to eat on the go.
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 10 bacon strips, cooked and crumbled
- 2 cups cornflakes
- 1/2 cup raisins
- In a bowl, cream butter and sugar until light. Beat in egg. Combine flour and baking soda; gradually add to creamed mixture. Blend thoroughly. Stir in bacon, cornflakes and raisins. Drop by rounded tablespoonfuls 2-in. apart on ungreased baking sheets. Bake at 350° for 15-18 minutes or until golden brown. Store in the refrigerator. Yield: 2 dozen.
Originally published as Cornflake Bacon Cookies in Cookin' Up Country Breakfasts Cookbook 1994, p23
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