Farm Journal'S Corn Flake Cookies Recipe

Name: Farm Journal'S Corn Flake Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour, AP sifted; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 1 1/4 cups shortening; 1 cup sugar; 1 cup brown sugar, firmly packed; 2 eggs, well-beaten; 1 teaspoon vanilla; 2 cups coconut (shredded or flaked); 2 cups corn flakes

Servings: persons

1
Pre-heat oven to 350* and line your cookie sheets with parchment or grease them well.
2
Sift flour, soda, salt and powder together and set aside.
3
Cream sugars and shortening together until light and fluffy. Add eggs and vanilla.
4
Add dry ingredients to creamed and mix well. Add coconut and cornflakes and mix slowly just til mixed inches.
5
Drop by spoonful onto the parchment and bake 8 - 10 minutes until delicately browned. (I use a cookie scoop and get just over 4 dozen cookies and bake them for about 11 minutes).
6
These freeze well either *raw or **baked.
7
*To freeze the raw dough just scoop onto parchment and freeze on the tray. Bag up the frozen balls and store in the freezer for up to 6 months in a freezer bag. Be sure to mark the bag with what they are and how long to bake them. Defrost them in the refrigerator and bring them to room temperature while you preheat the oven.
8
**To freeze them after baking, wrap them in plastic and store in a freezer bag for up to 6 weeks.

800

kcal

Calories

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 cups flour, AP sifted, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon baking powder, and more.

Yes, Farm Journal'S Corn Flake 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.

That's it — enjoy your meal!

Farm Journal'S Corn Flake Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions