Crispy, chewy, cornflake, coconut, and oatmeal cookies. Wow, these are excellent!
| Servings: | 30 |
| Yield: | 5 dozen |
Ingredients
- ½ cup butter
- ½ cup packed brown sugar
- ½ cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup crushed cornflakes cereal
- 1 cup rolled oats
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 ⅓ cups flaked coconut
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking soda, salt and baking powder; stir into the creamed mixture. Add the oatmeal, crushed cereal and coconut and mix until combined.
- Drop dough by teaspoonfuls onto a cookie sheet. Cookies should be about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven. Cookies should be light brown at the edges and on the bottom. Remove from baking sheets to cool on wire racks.
Nutrition Facts
| Calories | 101 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 130 mg |
| Sugars | 8 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
This is just what I was craving. I toasted the coconut and some pecans. I didn’t have any cereal so I added a little more oats. When I put the dough on pans I did push the cookie dough down a bit. And the cookies came out perfect.
These are very tasty cookies but not very easy to make. When I was putting everything together and I got to the oats, cereal and coconut, I had to look back at the rest of the recipe because I thought I had messed up the quantity of something. The dough was already very thick, and I was supposed to now add 3 more dry ingredients? Well, I had NOT messed up and trudged forward. I had to mix the rest of the ingredients in and mix them with my hands. Literally my arm and my hands were sore after I was done with these. (I work out everyday LOL). In the end, I was happy because they were delicious. I don’t think they are too salty. I will say that when I was placing the balls on the cookie sheet, I did press them with the bottom of a glass before baking. Can’t imagine they would have spread out enough had I not done that.
This cookie is my new favorite and hubby requests these often too. I have used rice crispies instead of cornflakes since that is what I had on hand, all other ingredients I followed to a T and they are scrumptious. I like them best when taken out of the oven when they are barely brown, they are the perfect texture. Thanks Melissa J for this recipe!
Love these, have them on my Christmas Cookie list every year.
All the comments I have read love these cookies. I love these cookies going according to the picture. However! I evidently am doing something wrong. I made the recipe exactly as it called for. I put the batter by the tsp. onto my cookie sheet and baked according to the instructions and I got a big lump. I don’t know what went wrong. My butter was soft as opposed to room temp and I used sugar subs for the white and brown sugar. Could this have caused the problem? The picture shows a nice, flat, round cookie. What am I doing wrong? Can someone help? Thanks.
Made these cookies for Easter , super easy. I did toast the coconut/ almonds & added chocolate chips. So delicious! Thanks for a great recipe..
These cookies are the best! I didn’t even add chocolate chips! Which I seem to add to all my cookies! The only change I made was using half coconut oil and half butter and rice krispies instead of corn flakes. Came out great! So chewy and crispy!
I’ve made these several times with very small changes. I use salted butter so I leave out the salt, I toast the coconut first and sometimes I add mini chocolate chips. The recipe is just right IMO. They are delicious and addicting!
This cookie was very yummy! My family gobbled them up. I toasted coconut like others did. I will double recipe next batch.
Wonderful I used pumpkin spice oatmeal and toasted the coconut and used flakes with sliced almonds in it my new fave!
Mmmmm … Yes, I will make these cookies again. Minor changes. I increased vanilla to 1 tsp. and added more coconut. My daughter’s new favorite cookie.
My 3 year old helped make these and says they are 10 stars when asked to rate. My wife and I agree they are like macaroons but better! What a great delicate flavor and awesome chew. Fantastic cookie!
I made gluten free version substituting corn chex for corn flakes and used 1:1 gluten free flour
Love these cookies. I subbed out half the butter for unsweetened applesauce to reduce the fat and still amazing.
I accidentally burned them and they are still good, just a little crunchy. I think they would go great with some peanut butter and/or ice cream on top.
Loved it! I did add more vanilla then called for and I used steel cut oats. Very good. My husbear and I thoroughly enjoyed them!
Made as directed. Fabulous! I can see additions or swaps being made easily but truly delicious (and easy) as is.
Made these today and boy are they yummy! The only thing I did differently was to stamp them down a bit with a glass dipped in cinnamon and sugar. I only did this because for some reason at this high altitude (6500 ft) my cookies never spread.
These are amazing! I am making our second batch as the first batch were gone quickly.
Amazing, added some chocolate chips and they were gone within minutes!
These are excellent. Like others I toasted the coconut in the oven as it we pre-heating. Will definitely make again.