Cornflake Cookies

This cookie recipe is a favorite of Saffron’s Kelly Hokyo. These cookies are so delicious, not overly sweet and with a crunchy and shortbready texture that melts in your mouth. Guaranteed you will not be able to stop at just one cookie, especially with a nice, cold glass of milk, or your favorite hot tea.

Ingredients for Cornflake Cookies

• 1 cup unsalted butter, at room temperature

• 1 cup sugar

• 1 cup brown sugar, packed

• 1 egg at room temperature

• 1 cup canola or avocado oil

• 1 cup old fashioned rolled oats

• 1 cup crushed cornflakes

• 1 cup shredded coconut flakes

• ½ cup chopped pecans or walnuts

• 1 teaspoon vanilla

• 3-1/2 cup flour

• 1 teaspoon baking soda

• 1 teaspoon salt

Directions for Cornflake Cookies

Set the oven to 350ºF.

1. In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.

2. If you’re using a standup mixer, use the paddle attachment and beat the butter, oil and sugars on medium speed until light and fluffy, about 3 minutes. Add eggs and vanilla and beat well, stopping as needed to scrape down the sides during mixing.

3. Add the flour mixture and beat on low speed just until combined.

4. Gently fold the oats, cornflakes, coconut, pecans & vanilla and mix until well incorporated into the dough. You don’t want to crush the cornflakes more than necessary so don’t be too rough.

5. Form 1-inch balls and place on ungreased cookie sheet about 2 inches apart. Flatten with a fork or bottom of a glass and bake, one sheet at a time, for 10 to 12 minutes. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

6. Makes 6 dozen

Enjoy making these tasty Cornflake Cookies!