A friend shared with me this delicious cookie recipe from a B&B in Santa Barbara. With cornflakes as an ingredient I was a little skeptical at first. After the first bite I was hooked. Couldn’t stop eating these yummy treats! They are a simple cookie, wonderfully crunchy with subtle flavor, very similar to shortbread cookies in texture but sweeter in taste. This is definitely my new favorite cookie recipe that is appropriate for all seasons and special occasions.
I had thought we would spend a night at the B&B, try the cookies, and then report back on the B&B and it’s food. Unfortunately at $530 per night, that will have to wait for another time…
Plan B: Make cookies at home with my grandson…
- 1 cup butter
- 1 cup white sugar
- 1 cup firmly packed brown sugar
- 1 egg
- 1 cup canola oil
- 1 cup oats
- 1 cup crushed Corn Flakes
- 1/2 cup shredded coconut
- 1/2 cup chopped walnuts
- 3 1/2 cups flour
- 1 tsp salt
- 1 1/2 – 2 tsp vanilla (depending on taste)
- 1 tsp baking soda
- Preheat oven to 325 degrees
- Cream butters and sugars until smooth
- Add egg, mixing well, then add oil and vanilla
- With fingers very slightly crush Corn Flakes until they are about the size of large oats or larger (don’t over crush)
- Add flour, baking soda, salt and mix well
- Add Corn Flakes, walnuts, oats and coconut, mix well
- Form balls the size of large walnuts. Slightly flatten with fingers or a fork
- Bake 12-14 minutes. Cookies will be blonde in color
- Let cool a few minutes on cookie sheet before removing
- Eat and Enjoy!
Some people add chocolate chips or butterscotch chips for additional flavor. I prefer the basic recipe. The original recipe calls for 1 tsp vanilla but my friend suggested using 1 1/2 – 2 tsp vanilla. I used 2 teaspoons and they turned out great.
The recipe makes about 5 dozen cookies so no need to make a double batch!
Disclaimer: If you’re a dough eater, watch out! You may not have any cookies left to bake!