Corneycookies Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter and sugars until fluffy. Slowly add oil and beat until oil is well incorporated. Add egg and vanilla, beat to mix.
• In a small bowl, combine flour, soda and salt. Add to butter mixture and stir just until mixed. Combine corn flakes, oatmeal, nuts and coconut and add to cookie mixture; mix just until combined.
• Use a cookie scoop to produce consistently sized cookies, but you can drop by rounded teaspoonfuls onto an ungreased cookie sheet, if you don't have a scoop. Bake at 375 degrees F (190 degrees C) for 12 minutes or until lightly browned. Since these are so rich, you can chill the individual balls of cookie dough and then freeze them in freezer bags. You can then take them directly from the freezer to the oven, just add a few minutes to the cooking time.

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.

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Whisk together the flour, oats, coconut, pecans and baking soda in a medium bowl until combined.
• Beat the butter, brown sugar, granulated sugar and salt in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs and vanilla and beat on high speed until creamy, about 3 minutes more. Add the flour mixture and mix on low speed, scraping the sides and bottom of the bowl with a rubber spatula to combine completely. Add the cornflakes and mix on low speed until evenly distributed.
• Using a 1-ounce (2-tablespoon) scoop, arrange 12 scoops of cookie dough on the prepared baking sheet, leaving about 2 inches between each.
• Bake until the cookies are lightly golden around the edges, 14 to 16 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Let the baking sheet cool slightly, then continue baking with the remaining cookie dough.

Steps:

• Cream butter, beat in egg, sugar, vanilla, mix in flour cornmeal and baking powder and stir in raisins, drop in by teaspoon fulls on lightly greased baking sheet.
• Bake at 350°F for 15 minutes cool slightly before removing from baking sheet.