Back in the 70’s I had a recipe for corn flake cookies. They were light, crispy, and so delicious. I don’t have the recipe anymore, but I haven’t forgotten about how good they were. I’m always looking out for cookies that include corn flakes because I know they will have the nice crunchy texture I love. I was skimming through a local magazine (I don’t recall the name of the magazine) that had a recipe for Grandma’s Oatmeal Raisin Cookies. Corn flakes were listed as an ingredient so I quickly jotted down the recipe. I thought it was interesting that lard was listed as an ingredient as well. I don’t cook with lard and used Earth Balance Buttery sticks instead. You could try the original recipe that uses half lard and half butter, or use butter only.
The original recipe left out the amount of salt to use and didn’t specify how long to bake the cookies. No matter, the cookies turned out so well. Though they are considered oatmeal cookies, the corn flakes are present and add such a nice crunch along with peanuts. They are my new favorite cookie.
Crispy Oatmeal Corn Flake Cookies
Updated 11/08/15
Adapted from the original recipe: Grandma’s Oatmeal Raisin Cookies
Makes about 40 cookies
Ingredients
1 cup Earth Balance Buttery Sticks (or 1 cup unsalted butter), room temperature
1 cup sugar
1 cup firmly packed brown sugar
2 eggs
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon kosher salt (1 teaspoon kosher salt if using unsalted butter)
1 cup corn flakes
2 cups oatmeal (regular, not quick cooking)
1 cup peanut halves (unsalted, do not chop)
1 cup raisins
Preparation
Preheat oven to 325°
Cream butter and sugars together. Add eggs and stir to combine well. Mix in flour, baking soda and salt. Fold in corn flakes, oatmeal, peanuts and raisins into the batter.
Drop rounded mounds of dough (about 1 heaping tablespoon, or more for larger cookies) on un-greased non-stick cookie sheets flattening the dough slightly before baking.
Bake for about 15 minutes, rotating pan once during baking period, until cookies are golden brown.
Let cookies cool on the pan for several minutes after baking before transferring them to a wire rack to cool completely. Serve right away or freeze in an airtight container between layers of waxed paper.