Cornflakes Mores Cookies Recipes

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:

• Preheat oven to 325 degrees.
• Cream butter and sugars for 2-3 minutes.
• Add in egg and vanilla, beat for 5 minutes.
• On low speed, mix in flour, baking soda, baking powder and salt until just combined.
• By hand, mix in crushed cornflakes until well combined.
• Add mini chocolate chips and marshmallow and continue to mix by hand until combined.
• Grease or line cookie sheets.
• Roll into golf ball sized balls and, one at a time, place on sheet and smash flat (about 1/4 in thick).
• Make sure cookies are at least 1 1/2 inches apart on cookie sheet.
• Bake for 8-10 minutes.

Steps:

• Cream butter and sugar together.
• Add beaten eggs to the above mix then add the rest of the ingredients except for the corn flakes.
• Mix well.
• Drop teaspoons of mix into corn flakes to cover then bake for 15 minutes or until lightly brown.

Steps:

• Bring sugar and corn syrup to a boil.
• Remove from heat.
• Mix in butter and peanut butter.
• Stir in corn flakes.
• Press into the bottom of a 9 X 13 inch dish.
• Let cool.
• Cut into squares.

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.

Steps:

• Cream together butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-high, 2 to 3 minutes. Scrape down sides of bowl and add egg and vanilla; beat for 7 to 8 minutes.
• Reduce speed to low and add flour, salt, baking powder, and baking soda. Mix just until dough comes together, no longer than 1 minute. Scrape down sides of bowl with a spatula.
• With the mixer on low, add cornflake crunch and chocolate chips; mix until just combined, 30 to 45 seconds. Add mini marshmallows and mix until just incorporated.
• Line a baking sheet with parchment paper. Using a 2 3/4-ounce ice-cream scoop or 1/3-cup measuring cup, portion dough out onto prepared baking sheet. Pat tops of cookie domes flat. Wrap baking sheet tightly with plastic wrap and refrigerate for at least 1 hour and up to 1 week. Do not bake cookies from room temperature or they will not hold their shape.
• Preheat oven to 375 degrees. Line additional baking sheets with parchment paper or nonstick baking mats.
• Arrange chilled dough at least 4 inches apart on prepared baking sheets. Transfer to oven and bake until puffed, cracked, spread, and browned on the edges, about 18 minutes. Let cool completely on baking sheets.

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.

Steps:

• In a large microwave-safe bowl, microwave chocolate chips and oil, uncovered, at 50% power until chocolate is melted, stirring every 30 seconds, 1 to 1-1/2 minutes. Stir in cereal until blended; fold in marshmallows. Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes.

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.