Grandmas Corn Flake Cookies Recipes

CORNFLAKE COOKIES

Steps:

• Preheat oven to 350° F. Line baking sheets with parchment; set aside.
• In a large mixing bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream butter; add the sugars, beating well. Add egg and vanilla; beat well.
• In a medium bowl, combine the flour, baking powder, baking soda, and salt. Add to the butter mixture, beating well. Stir in the oats, cornflakes, coconut, and pecans.
• Use a cookie scoop to drop the dough onto the prepared baking sheets 2 inches apart. Bake for 10-12 minutes. Remove to wire racks to cool completely.

GRANDMA'S COCONUT CORN FLAKE COOKIES

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper sprayed with cooking spray.
• Beat the egg whites in a bowl with an electric mixer until they form stiff peaks. Gradually beat in the sugar, adding about 2 tablespoons at a time. Beat in the salt and vanilla extract until the mixture is glossy and holds its shape. Gently and lightly use a rubber spatula to fold the corn flakes, coconut, and walnuts into the meringue. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Drop the mixture by rounded tablespoons onto the prepared baking sheets.
• Bake in the preheated oven until the cookies are very lightly browned and set, 20 to 30 minutes. Let cool completely before removing with a metal spatula; warm cookies are very fragile.

CHRISTMAS CORNFLAKE WREATH COOKIES

Steps:

• Microwave marshmallows and butter on High for 2 minutes. Stir, then microwave on High for 2 minutes more. Stir. (This can be done in a double boiler if one doesn't have a microwave.)
• Add and mix quickly the coloring, extracts, then cornflakes. Drop by spoonfuls in clumps on greased wax paper and decorate with 3 red hots each.
• Once cool, transfer to lightly greased serving/storage tray with lightly greased fingers.

GRAMA'S CORN FLAKE PEANUT BUTTER COOKIES

Steps:

• Line a baking sheet with waxed paper. Bring the sugar and corn syrup to a boil in a saucepan over medium heat; stir in butter and peanut butter until thoroughly mixed, and remove from heat.
• Place the corn flakes into a large bowl, and pour the peanut butter mixture over the cereal. Mix until the corn flakes are coated with the mixture. Drop by tablespoon onto the waxed paper; flatten slightly if desired. Allow to cool before serving.

GRANDMA'S CORN FLAKE COOKIES

Steps:

• Cream butter and sugars; add eggs and vanilla.
• Sift together salt, soda, and flour; stir in.
• Fold in Corn Flakes and nuts.
• Drop by teaspoonfuls on greased cookie sheets.
• Flatten slightly and bake at 350 for 10 minutes, or until light brown.

PEANUT BUTTER CORNFLAKE BARS

Steps:

• In a large saucepan, combine peanut butter, sugar and corn syrup. Cook and stir over medium-low heat until sugar is dissolved. Remove from heat; stir in cereal. Spread into a greased 13x9-in. pan; press lightly. Let stand until set, about 1 hour.

GRANDMA'S CORN FLAKE COCONUT MACAROONS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Grease a baking sheet.
• Beat egg white in a bowl with an electric hand-mixer until stiff peaks form.
• Gradually beat sugar, 1 tablespoon at a time, into egg whites until fully incorporated. Stir salt and vanilla extract into egg whites until thoroughly mixed.
• Fold coconut and corn flakes into the mixture.
• Drop coconut mixture by the teaspoon onto the prepared baking sheet.
• Bake cookies in the preheated oven until lightly crisp, 20 minutes.
• Transfer cookies to wire rack to cool, at least 15 minutes.

GRANDMA'S FLAKE COOKIES

Steps:

• Cream butter with sugars.
• Add egg and vanilla.
• Mix flour, baking powder, salt and baking soda.
• Add to butter mixture.
• Stir in pecans and cornflakes.
• Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake at 375 for 10-12 minutes.