Grandma's Crispy Cornflake Cookies

0.0/5 rating (0 votes)

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1 tsp. salt
  • 1 tbls. baking soda
  • 2 sticks butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 tbls. milk
  • 1 tbls. vanilla
  • 1 large egg
  • 1 cup oil
  • 1 cup old-fashioned oats
  • 1 cup unsweetened coconut
  • 1 cup lightly crushed cornflakes

Directions

  1. Heat oven to 350°. Sift or whisk flour, salt and baking soda together; set aside. In a large mixing bowl, cream together butter and sugars. Add milk, vanilla and egg; mix well. Add oil. Thoroughly mix ingredients together with an electric mixer on low speed. Add flour mixture just until combined. Stir in oats, coconut and cornflakes. Drop by tablespoonfuls2 inches apart on parchment-lined cookie sheets. Place on middle rack of oven and bake for 10 to 12 minutes or until light golden brown on edges. Cool for 5 minutes and move to wire rack. Layer between waxed paper in covered containers. Yields 3 dozen cookies.

About Today's Farmer magazine

Today's Farmer is published 9 times annually. Printed issues arrive monthly except combined issues for June/July, August/September and December/January. Subscriptions are available only in the United States.

If you would like to begin or renew a print subscription, CLICK HERE and go to our shop. We are proud to offer the subscription for only $15 per year.

 ©2020 MFA Incorporated.


Connect with us.