No-Bake Cornflake Cookies
I grew up on a farm where we hand-milked cows and had plenty of milk and cream to use for cooking. Sometimes we'd substitute light cream for the evaporated milk in this recipe. We'd rarely let these cookies cool before sampling them, and a batch never lasted a day! —Denise Marnell, Hereford, Texas
Total TimePrep/Total Time: 25 min.
Makesabout 4 dozen
- 4 cups cornflakes
- 1-1/2 cups sweetened shredded coconut
- 3/4 cup chopped pecans
- 1-1/2 cups sugar
- 1/2 cup light corn syrup
- 1/2 cup evaporated milk
- 1/4 cup butter
- Dash salt
- Combine cornflakes, coconut and pecans; set aside. In a small heavy saucepan, combine remaining ingredients. Cook, stirring constantly, over medium heat until a candy thermometer reads 240° (soft-ball stage). Add syrup mixture to dry ingredients; stir well. Drop by tablespoonfuls onto waxed paper. Let stand until set.
Nutrition Facts1 cookie: 81 calories, 3g fat (2g saturated fat), 3mg cholesterol, 68mg sodium, 13g carbohydrate (11g sugars, 0 fiber), 1g protein.
Originally published as No-Bake Cornflake Cookies in Grandma's Great Desserts Cookbook
Oct 6, 2017
I love having a cookie recipe that isn't a traditional sweet cookie. Especially at breakfast time. Having these out for coffee with the girls makes for something a little unique. They were a big hit!