For a richer flavor, try using browned butter. If you don't have corn flakes, rice crispies make a good substitute. Store cooled cookies in an airtight container at room temperature for up to 5 days.
These delightful cookies, packed with oats, cornflakes, and coconut, offer a symphony of textures and a comforting sweetness. A nostalgic treat that's incredibly easy to make and even easier to devour.
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Recipe View 5 mins Preheat oven to 325 degrees F (165 degrees C). (5 minutes)
Recipe View 5 mins In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. (5 minutes)
Recipe View 3 mins Beat in the eggs one at a time, then stir in the vanilla extract until well combined. (3 minutes)
Recipe View 2 mins In a separate bowl, whisk together the 2 cups plus 2 1/2 tablespoons of flour, salt, baking soda, and baking powder. (2 minutes)
Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)
Recipe View 3 mins Gently fold in the rolled oats, crushed corn flakes, and flaked coconut until evenly distributed throughout the dough. (3 minutes)
Recipe View 5 mins Drop by rounded tablespoons onto ungreased baking sheets, leaving some space between each cookie. (5 minutes)
Recipe View 12 mins Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown. (10-12 minutes)
Recipe View 10 mins Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely. (10 minutes)
For a richer flavor, try using browned butter. If you don't have corn flakes, rice crispies make a good substitute. Store cooled cookies in an airtight container at room temperature for up to 5 days.
Delaney Tromp
Feb 28, 2025I added chocolate chips to the recipe and they were even better!
Theresia Heaney
Feb 14, 2025These cookies are amazing! My kids devoured them in minutes.
Ryan Gleason
Oct 25, 2024A classic cookie recipe that's always a hit!