Oatmeal, Cornflake Cookies Recipe

Name: Oatmeal, Cornflake Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. Parkay (2 sticks); 1 c. sugar; 1 c. salad oil; 1 c. brown sugar, firmly packed; 1 large egg; 1 c. rolled oats; 1/2 c. shredded coconut; 3 1/2 c. flour; 1 c. crushed cornflakes; 1/2 c. chopped pecans

Servings: persons

1
Cream butter and sugar together.
2
Add egg and oil to mixture and mix well.
3
Mix remaining ingredients thoroughly and add to butter mixture, then add 1 teaspoon each of the following to the mixture:
4
soda, salt and vanilla.
5
Form into balls the size of a walnut and place on ungreased cookie sheet.
6
Flatten with fork dipped in water.
7
Bake in preheated oven at 350u00b0 for 12 minutes if crispy cookies are desired.
8
For chewy cookies, cut back time to 10 minutes.
9
Cool on cookie sheet before storing.
10
These are very crisp and store well.

2283

kcal

Calories

Fat

334

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 10 ingredients. The key ingredients include: 1 c. Parkay (2 sticks), 1 c. sugar, 1 c. salad oil, 1 c. brown sugar, firmly packed, and more.

Yes, Oatmeal, Cornflake 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.

Oatmeal, Cornflake Cookies

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