Cornflakes Cookies Recipe

Name: Cornflakes Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. margarine or shortening; 1 c. brown sugar; 1 c. granulated sugar; 3 well beaten eggs; 1/3 c. milk; 1 c. coconut; 1 c. yellow raisins; 3 1/2 c. flour; 1 tsp. baking soda; 2 tsp. baking powder; 1/2 tsp. salt; 1 tsp. vanilla; 4 c. cornflakes; 1 c. pecans or walnuts

Servings: persons

1 c. margarine or shortening
1 c. brown sugar
1 c. granulated sugar
3 well beaten eggs
1/3 c. milk
1 c. coconut
1 c. yellow raisins
3 1/2 c. flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
4 c. cornflakes
1 c. pecans or walnuts

1
Cream shortening or margarine and sugar.
2
Add eggs and beat until light.
3
Add milk.
4
Sift flour with soda, baking powder and salt; blend well.
5
Add flour mixture to batter, mixing well.
6
Add cornflakes, coconut, nuts and raisins.
7
Mix well.
8
Drop from teaspoon onto cookie sheet, flatten with fork moistened with water.
9
Bake in moderate oven at 350u00b0 for 12 to 15 minutes. Yields 60 cookies.

1949

kcal

Calories

Fat

336

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 c. margarine or shortening, 1 c. brown sugar, 1 c. granulated sugar, 3 well beaten eggs, and more.

Yes, Cornflakes Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornflakes Cookies

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