Farm Journals Corn Flake Cookies Recipes

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GRANDMA'S CORN FLAKE COOKIES



Grandma's Corn Flake Cookies image

Make and share this Grandma's Corn Flake Cookies recipe from Food.com.

Provided by Bev Borchardt

Categories     Drop Cookies

Time 20m

Yield 24 serving(s)

Number Of Ingredients 10

1 cup butter, softened
1 cup granulated sugar
1 cup brown sugar
2 eggs
1/2 teaspoon salt
1 teaspoon baking soda
2 cups flour
4 cups corn flakes
1 cup walnuts
1 teaspoon vanilla

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.

FARM JOURNAL'S OATMEAL COCONUT CRISP COOKIES



Farm Journal's Oatmeal Coconut Crisp Cookies image

If you like coconut I guarantee you're going to love these cookies! The recipe can easily be cut in half if you desire less than 5 dozen cookies. Recipe Source: "Farm Journal's Best-Ever Recipes" cookbook.

Provided by Lindas Kitch

Categories     Drop Cookies

Time 10m

Yield 5 dozen

Number Of Ingredients 10

2 cups butter, at room temperature (the recipe called for butter or margarine. I used Blue Bonnet Margarine)
2 cups light brown sugar, firmly packed down
2 cups granulated sugar
2 teaspoons pure vanilla extract
4 large eggs
3 cups all-purpose flour
2 teaspoons salt
2 teaspoons baking soda
6 cups quick-cooking rolled oats
1 1/2 cups flaked coconut (I used 2 and 3/4 cups of flaked coconut-the extra amount of coconut makes for a really tasty cookie!)

Steps:

  • Preheat oven to 350 degrees. Grease a cookie sheet well with vegetable shortening.
  • In a large mixing bowl, cream together the butter and both types of sugar with an electric mixer at medium speed until fluffy.
  • Add the vanilla and then eggs, one at a time, beating after each egg addition.
  • In medium mixing bowl, thoroughly combine with a wire whisk, the flour, salt, and baking soda.
  • By hand, add the flour mixture 1/2 cup at a time to the creamed butter-sugar mixture, beating well after each flour addition.
  • Stir in, by hand, the rolled oats and coconut; mix well.
  • Drop the dough by teaspoonfuls about 2 and 1/2 inches apart on prepared cookie sheet. (The cookies will have more of a rounded shape to them if a 1 and 1/2 inch cookie scoop is used-I slightly mound the dough in the scoop).
  • Bake at 350 degrees for 10 to 15 minutes. Keep a close watch on the cookies if you bake them longer than 10 minutes.
  • Remove cookies from baking sheet and cool on wire racks.

CORN FLAKE WREATHS



Corn Flake Wreaths image

These easy corn flake wreaths recipe is a long-time holiday favorite that is fast and simple to whip up, so they're great to make with kids.

Provided by Elizabeth LaBau

Categories     Dessert     Snack     Candy

Time 25m

Number Of Ingredients 7

4 ounces butter
3 cups miniature marshmallows
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 bottle of green food coloring
4 cups corn flakes cereal
24 small red candies (like red hots)

Steps:

  • Gather the ingredients.
  • Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
  • Place the butter in a large microwave-safe bowl, and microwave the butter just until melted. Add the marshmallows to the bowl, and microwave in 30-second intervals until the marshmallows are melted, stirring between each interval.
  • Once the marshmallows and butter are melted and smooth, stir in the almond extract, vanilla extract, and enough food coloring to get the desired color. Adding the cornflakes will dilute the green color, so make the color a little darker than you want the finished product to be.
  • Pour the cornflakes over the marshmallow mixture and stir gently to coat the flakes, trying not to crush them.
  • Place a heaping spoonful of coated cornflakes onto the prepared baking sheet. Spray your hands with nonstick cooking spray, and gently form a hole in the middle of the candy, working it into a 3-inch wreath to yield 8 candies.
  • While the wreath is still sticky, press three red candies in a cluster on each wreath for decoration.
  • Allow the wreaths to set at room temperature, then carefully remove them from the baking sheet. Serve them at room temperature. These candies can be stored in an airtight container at room temperature. Separate each layer of candy with waxed paper so that they do not stick together.

Nutrition Facts : Calories 285 kcal, Carbohydrate 45 g, Cholesterol 30 mg, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, Sodium 215 mg, Sugar 24 g, Fat 12 g, ServingSize 8 wreaths (8 servings), UnsaturatedFat 0 g

FARM JOURNAL'S CORN FLAKE COOKIES



Farm Journal's Corn Flake Cookies image

I did a Zaar search for these cookies and found several other recipes so I just had to post this old lunch box favorite! I use a cookie scoop and get just over 4 dozen cookies and bake them for about 11 minutes.

Provided by Secret Agent

Categories     Drop Cookies

Time 25m

Yield 8 dozen, 40 serving(s)

Number Of Ingredients 11

2 cups flour, AP sifted
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/4 cups shortening
1 cup sugar
1 cup brown sugar, firmly packed
2 eggs, well-beaten
1 teaspoon vanilla
2 cups coconut (shredded or flaked)
2 cups corn flakes

Steps:

  • Pre-heat oven to 350* and line your cookie sheets with parchment or grease them well.
  • Sift flour, soda, salt and powder together and set aside.
  • Cream sugars and shortening together until light and fluffy. Add eggs and vanilla.
  • Add dry ingredients to creamed and mix well. Add coconut and cornflakes and mix slowly just til mixed inches.
  • Drop by spoonful onto the parchment and bake 8 - 10 minutes until delicately browned. (I use a cookie scoop and get just over 4 dozen cookies and bake them for about 11 minutes).
  • These freeze well either *raw or **baked.
  • *To freeze the raw dough just scoop onto parchment and freeze on the tray. Bag up the frozen balls and store in the freezer for up to 6 months in a freezer bag. Be sure to mark the bag with what they are and how long to bake them. Defrost them in the refrigerator and bring them to room temperature while you preheat the oven.
  • **To freeze them after baking, wrap them in plastic and store in a freezer bag for up to 6 weeks.

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