NO BAKE CORN FLAKE COOKIES
I love the peanut butter in these wonderful cookies. My friend Jenn makes these for herhusband. One day She bought me a half a dozen corn flake cookies and I loved them. I had to have the recipe and I tryed it and it was easy.
Provided by Kassie G.
Categories Dessert
Time 45m
Yield 3 dozen
Number Of Ingredients 4
Steps:
- In a large sauce pan combine corn syrup and sugar.
- Bring to a boil and remove from heat.
- Stir in the peanut butter.
- Add the corn flakes.
- Stir until corn flakes are covered with syrup mixture.
- Drop tablespoons on wax paper.
Nutrition Facts : Calories 1270.7, Fat 43.9, SaturatedFat 9.1, Sodium 837, Carbohydrate 215.5, Fiber 6.4, Sugar 110.3, Protein 25
GRANDMA'S CORN FLAKE COOKIES
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
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.
CORN FLAKE COOKIES
Make and share this Corn Flake Cookies recipe from Food.com.
Provided by Sara 76
Categories Drop Cookies
Time 20m
Yield 30 cookies
Number Of Ingredients 7
Steps:
- Preheat th eoven to 180°C.
- Sift together the flour & baking powder.
- Beat margarine & sugar together until light & fluffy.
- Add eggs & vanilla and beat well.
- Add sifted dry ingredients & corn flakes, mix well for about 2 minutes.
- Drop tablespoons onto ungreased baking sheets.
- Bake for 10 minutes or until lightly browned.
CORN FLAKE COOKIES
Make and share this Corn Flake Cookies recipe from Food.com.
Provided by Darlene Summers
Categories Drop Cookies
Time 30m
Yield 36 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Add salt to egg whites and beat till soft peaks form.
- Add sugar, 2 or 3 tablespoons at a time, beating till sugar is blended and all sugar is used.
- After all sugar is blended in, beat till stiff peaks form.
- Add vanilla.
- Fold in cereal.
- Drop by teaspoonfuls on greased cookie sheet.
- Bake at 350 degrees for 15 minutes.
Nutrition Facts : Calories 31.2, Sodium 52.2, Carbohydrate 7.6, Fiber 0.1, Sugar 5.8, Protein 0.3
CORN FLAKE COOKIES II
My mom's easy recipe--Chewy, yummy cookies with breakfast cereal flakes, chocolate chips and nuts...This recipe can be halved or doubled, depending on how many cookies you want! Enjoy!
Provided by BLEEDINGROSE
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 48
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
- In a large bowl, mix together the canola oil, margarine, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, baking powder and salt; stir into the sugar mixture. Mix in the cornflakes cereal, oats, chocolate chips and walnuts. Drop by heaping teaspoonfuls onto the prepared cookie sheets.
- Bake for 12 to 15 minutes in the preheated oven, until golden brown. Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 15.5 g, Cholesterol 7.8 mg, Fat 6.4 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 1.3 g, Sodium 90.6 mg, Sugar 9.2 g
GRAMA'S CORN FLAKE PEANUT BUTTER COOKIES
These cookies remind me of peanut butter fudge. My Grandmother made them for us, and now I make them for my family. There is nothing healthy about this recipe but it is a great sweet-tooth fixer.
Provided by Nana's 3 Babies
Categories Desserts Cookies No-Bake Cookie Recipes
Time 45m
Yield 25
Number Of Ingredients 5
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.
Nutrition Facts : Calories 84.7 calories, Carbohydrate 13 g, Cholesterol 2.4 mg, Fat 3.5 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 1.1 g, Sodium 58.6 mg, Sugar 6.6 g
CORN FLAKE COOKIES I
Yummy oatmeal cookies with a crunchy corn taste.
Provided by COOLBOY918
Categories Desserts Cookies Drop Cookie Recipes
Yield 96
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (175 degrees C). Grease baking sheets.
- Combine the sugars and eggs, beating well. Beat in the oil butter or margarine, flour, baking soda and baking powder. Stir in the vanilla, lemon extract and salt. Mix in the oats, nuts and coconuts. Last but not least stir in the corn flakes. Drop by teaspoons on greased cooking sheets.
- Bake at 400 degrees F (205 degrees C) for 10 minutes.
Nutrition Facts : Calories 76.5 calories, Carbohydrate 8.5 g, Cholesterol 6.4 mg, Fat 4.5 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 1.2 g, Sodium 55.4 mg, Sugar 4.7 g
GRANDMA'S COCONUT CORN FLAKE COOKIES
I grew up with Grandma making these special cookies. They are super-delicious and easy! I hope you enjoy them as much as my family does. Love you, Grandma!
Provided by Annexa
Categories Desserts Cookies Meringue Cookies
Time 50m
Yield 60
Number Of Ingredients 7
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.
Nutrition Facts : Calories 31.2 calories, Carbohydrate 5.4 g, Fat 1 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 0.4 g, Sodium 27 mg, Sugar 4 g
WORLD'S BEST COOKIES AKA THAT 70S ELUSIVE CORNFLAKE COOKIES
This wonderful recipe was in circulation when I was a kid in the 70s. Years later, a woman brought a tray of these to the office, which I instantly recognized as THOSE COOKIES FROM MY CHILDHOOD, and she refused to give me the recipe (said it was her babysitter's secret recipe)! I searched online (tried several recipes) and asked my friends and family off and on if they'd heard of it, for 10 years. I finally JUST found this online! They are SO GOOD! Bake them for your friends and family and share the recipe with the WORLD! Note, the number of cookies you get will vary - depending on how big you roll the balls.
Provided by Loves2Teach
Categories Dessert
Time 42m
Yield 4 dozen, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325.
- Cream butter, sugars, vanilla and egg.
- Add oil.
- Mix in dry ingredients.
- Form dough into walnut sized balls.
- Place on cookie sheet and flatten with a fork dipped in water.
- Bake for 10- 12 minutes.
- Cool on pan for a minute or two, then transfer to a rack to cook.
Nutrition Facts : Calories 345.9, Fat 20.3, SaturatedFat 6.6, Cholesterol 28.1, Sodium 325.4, Carbohydrate 38, Fiber 1.4, Sugar 17.7, Protein 4
NO-BAKE CORNFLAKE COOKIES
I grew up on a farm where we hand-milked cows and had plenty of milk and cream to use for cooking. Sometimes we'd substitute light cream for the evaporated milk in this recipe. We'd rarely let these cookies cool before sampling them, and a batch never lasted a day! -Denise Marnell, Hereford, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4 dozen.
Number Of Ingredients 8
Steps:
- Combine cornflakes, coconut and pecans; set aside. In a small heavy saucepan, combine remaining ingredients. Cook, stirring constantly, over medium heat until a candy thermometer reads 240° (soft-ball stage). Add syrup mixture to dry ingredients; stir well. Drop by tablespoonfuls onto waxed paper. Let stand until set.
Nutrition Facts : Calories 81 calories, Fat 3g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 68mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
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