It took some convincing for my mother-in-law to divulge her renowned Greek cooking techniques. The family like this a lot. Include warm, crusty bread and freshly ground pepper with your meal.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 60 |
| Yield: | 60 cookies |
Ingredients
- 1 cup cornflakes, lightly crushed
- 1 cup crispy rice cereal
- 1 cup rolled oats
- 4 cups all-purpose flour
- 1 tablespoon baking soda
- 1 cup unsalted butter, softened
- 1 cup canola oil
- 1 cup white sugar
- 1 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine cornflakes, rice cereal, and oats in a large bowl. Whisk flour and baking soda together in a separate bowl.
- Beat butter, oil, and both sugars in a very large bowl until smooth. Add egg and vanilla and beat until smooth. Slowly mix in flour mixture. Stir in cereal mixture by hand.
- Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets. Flatten balls with the bottom of a glass for even cooking and crispier cookies.
- Bake in batches in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 127 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 69 mg |
| Sugars | 7 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
My mother made these cookies. We called them One Cup Cookies. I like to add a cup of slivered toasted almonds as well.
I love these! It makes a large batch, so before I add the cereals, I split the dough into 2 lots, adding different cereals to each half, so I end up with 2 different cookies. I sometimes replace the cornflakes with such as nuts, dried fruit or sunflower seeds. I cook for an extra 4-5 minutes as I like them crunchy. The dough can be frozen. Thank you!