Cream shortening or margarine and sugar.
Add eggs and beat until light.
Add milk.
Sift flour with soda, baking powder and salt; blend well.
Add flour mixture to batter, mixing well.
Add cornflakes, coconut, nuts and raisins.
Mix well.
Drop from teaspoon onto cookie sheet, flatten with fork moistened with water.
Bake in moderate oven at 350\u00b0 for 12 to 15 minutes. Yields 60 cookies.
Boil sugar and white syrup up one time.
Take off heat and add peanut butter and cornflakes.
Pour in slightly greased pan.
Cut when cooled.
Combine first 5 ingredients.
Beat egg whites until stiff; fold into cornflakes mixture.
Preheat the oven to 350\u00b0F. Lightly grease and line 2 large oven trays.
In a bowl, cream butter and sugar together until light and fluffy. Beat in egg and vanilla.
Fold flour, raisins, chocolate chips and half the cornflakes into the mixture.
Roll tablespoonfuls of mixture into balls and roll into remaining lightly crushed cornflakes. Arrange on trays about 2 inches apart.
Bake for 15-20 mins until golden. Cool on tray for 5 mins. Transfer to a wire rack to cool completely.
coa powder. As with all cookies, it's the taste
Preheat oven to 350 degrees F (175 degrees C).
In a LARGE bowl, cream brown sugar, sugar, vanilla, oil and eggs together. Add flour, soda, salt and oats. Mix well. Stir in corn flakes, coconut and pecans.
Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.
Makes 10 dozen (2 inch) cookies. Caution: Halve this recipe if you don't want a ton of cookies.
You will need a very large mixing bowl. Mix all ingredients together. Make any size cookie you wish. In order to have a 2 1/2 to 3-inch diameter cookie, drop the cookie dough between the size of a ping pong ball and gold ball. (I am able to get 15 cookies per cookie sheet.) Bake in a 350\u00b0 oven for about 12 minutes; 15 minutes if you make a larger cookie. I usually get about 120 cookies per recipe.
Cream margarine with white and brown sugar until fluffy, then add well beaten eggs, vanilla and salt.
Sift flour, baking powder and baking soda together.
Add coconut and cornflakes (crush them a little bit).
Bake at 350\u00b0 on greased cookie sheets for 8 to 10 minutes.
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
nd stir in the oatmeal, cornflakes, chips, coconut and pecans. Combine
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
Blend butter and sugars.
Stir in eggs and vanilla.
Sift salt, flour, soda and baking powder.
Add to bowl.
Mix well. Stir in oats, cornflakes, chocolate chips, pecans and coconut. Place on lightly greased cookie sheet.
Bake for 12 to 15 minutes at 350\u00b0.
Cookies will be soft and chewy if you don't bake them until brown.
Makes 36 big cookies.
In a large bowl, cream sugars, oil and eggs.
Stir in baking soda and powder, salt, flour, oats, coconut, cornflakes, chocolate chips, raisins and nuts; mix well.
Drop by spoonfuls on ungreased cookie sheet.
Bake at 325\u00b0 for 8 to 10 minutes for soft cookies; bake for 10 to 12 minutes for crunchy cookies.
ooden spoon, stir in the cornflakes, oats, coconut, chocolate chips, and
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
Place cookies on cookie sheet and then
Cream sugar, eggs, oil and vanilla.
Mix in rest of ingredients.
If dough is too stiff, add a very small amount of milk.
The dough should look dry, but hold together when rolled in hands.
Roll in small balls and flatten on ungreased cookie sheet. Bake at 350\u00b0 for 8 to 10 minutes.
Be careful when you take from cookie sheet for they tend to break until cool.
Makes large batch. This is an old, old recipe.
In fact, I used to store them in a lard can or in a dishpan covered with a cloth.
Very good.
Warm peanut butter and butterscotch chips in microwave until melted.
Stir in cornflakes until they are thoroughly coated with butterscotch mixture.
Place tablespoon of coated cornflakes on waxed paper.
Cool about an hour.
Cream shortening and sugar.
Add eggs and beat well.
Add sifted ingredients and mix well.
Add oats, cornflakes and coconut and mix all together.
Cookies may be formed into balls or dropped by teaspoonfuls onto cookie sheet.\tBake at 350\u00b0 for 12 to 15 minutes.
Makes 7 to 8 dozen cookies.
Mix peanut butter and honey with wooden spoon.
Add dry milk, sesame seed and wheat germ; stir in.
Crumble cornflakes in a bag. Shape dough around a raisin, chocolate candy or anything you want, then toss in bag and shake so cornflakes cover.
Put in refrigerator after done.