I got this recipe from my personalized cookbook. There were two unusual ingredients in this oatmeal cookie recipe... coconut and cornflakes! They created a different crispy chewy texture for the cookies and the cookies were totally scrumptious. I made them right before we had a bunch of people come over on Monday to bbq and they got rave reviews!
Makes about 24 cookies
1 1/4 c flour
1/2 c white sugar
3/4 c brown sugar
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/2 c old fashioned oats
1 1/4 c unsweetened flaked coconut
1 c crushed cornflakes
1/2 c raisins or cranberries
1 tsp vanilla
1/2 c room temperature butter (or 1 stick)
1. Preheat oven to 350 degrees F. Mix dry ingredients (everything except the egg, vanilla, and butter).
2. Stir in butter, egg, and vanilla. Mix until completely blended. You may need to use your hands. Roll dough into walnut sized balls and place them 2 inches apart onto greased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
I crushed the cornflakes in a ziploc bag and used multigrain flakes because that is what I had in my pantry.
Baking with room temperature butter is crucial to get the butter to blend properly with the batter and to create the right texture in the cookies or whatever you are baking. I usually leave my butter out at room temperature overnight or pull it out from the fridge 1st thing in the morning. The butter takes at least a few hours to get to room temperature.
I used a ice cream scoop to make sure that all my cookies are about the same size.
I pressed the cookie dough down with my hands before they went into the preheated oven.
The cookies came out of the oven perfectly. =)
I loved the cookies so much I made myself a dry cookie mix on the spot. I put all the dry ingredients together in a ziploc bag so I can whip it out and quickly make a couple batches of cookies. I know Mat will be asking me for more cookies soon enough!