These cookies are loaded with flavor and texture. I put chocolate chips in mine, but raisins and/or chopped nuts can be added as well.
A stand mixer can handle the dough well, but it could also be kneaded or mixed with your hands when the dough gets difficult to stir.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
- 1 cup shortening or butter, at room temperature
- 1 cup white granulated sugar
- 1 cup brown sugar
- 2 eggs
- 2 cups all-purpose flour, 9 ounces
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups corn flakes
- 2 cups quick cooking oats
- 1 cup flaked coconut
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips, optional
Heat the oven to 350° F. Line a large baking sheet with parchment paper or a silicone baking mat, or grease the baking sheet.
In a large mixing bowl, cream shortening and sugars until light and fluffy. Add eggs and beat until well blended and smooth. Beat in the vanilla.
combine flour, soda, baking powder, and salt in a separate bowl and stir to blend thoroughly. Add the flour mixture to the creamed mixture; stir in corn flakes, oats, coconut, and chocolate chips, if using.
Drop by cookie scoop or spoonfuls onto the prepared baking sheet and bake at 350° for about 12 to 14 minutes.
Makes about 6 to 7 dozen cookies.
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