Cornflake Crisps Recipe

5 1 2
Publisher Photo

Cornflake Crisps Recipe

Read Reviews
5 1 2
Publisher Photo
With oats, coconut, nuts, and butterscotch and chocolate chips, there's something for everyone in this cookie. It's my mom's recipe.
MAKES:
54 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min./batch
MAKES:
54 servings
TOTAL TIME:
Prep: 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 sweetened shredded 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.
Originally published as Cornflake Crisps in Best of Country Cookies 1999, p105

Nutritional Facts

2 each: 252 calories, 13g fat (7g saturated fat), 35mg cholesterol, 157mg sodium, 33g carbohydrate (22g sugars, 1g fiber), 3g protein.

  • 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 sweetened shredded coconut
  • 1 cup chopped pecans
  • 1 cup each butterscotch, semisweet and milk chocolate chips
  1. 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.
  2. 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.
Originally published as Cornflake Crisps in Best of Country Cookies 1999, p105

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MY REVIEW
Conniecampbell User ID: 2253430 62108
Reviewed Jan. 30, 2012

"This is now my new favorite coocalate chip cookie recipe. I love this recipe. I have made them 5 or 6 times"

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