Best 2 Farm Journals Corn Flake Cookies Recipes

Step into the realm of delectable treats with our curated article that unveils the secrets to crafting the perfect "Farm Journals Corn Flake Cookies." Embark on a culinary adventure as we guide you through a symphony of textures and flavors, transforming simple ingredients into an extraordinary dessert experience. With every bite, you'll be captivated by the delightful crunch of corn flakes, the richness of butter, and the harmonious blend of sugars that dance on your palate. Whether you're a seasoned baker or a novice in the kitchen, our comprehensive guide offers invaluable tips and techniques to ensure your corn flake cookies emerge from the oven as golden-brown masterpieces.

Check out the recipes below so you can choose the best recipe for yourself!

FARM JOURNAL'S CORN FLAKE COOKIES

Farm Journal's Corn Flake Cookies image

I did a Zaar search for these cookies and found several other recipes so I just had to post this old lunch box favorite! I use a cookie scoop and get just over 4 dozen cookies and bake them for about 11 minutes.

Provided by Secret Agent

Categories Drop Cookies

Time 25m

Yield 8 dozen, 40 serving(s)

Number Of Ingredients 11

Ingredients

2 cups flour, AP sifted
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/4 cups shortening
1 cup sugar
1 cup brown sugar, firmly packed
2 eggs, well-beaten
1 teaspoon vanilla
2 cups coconut (shredded or flaked)
2 cups corn flakes

Steps:

Pre-heat oven to 350* and line your cookie sheets with parchment or grease them well.
Sift flour, soda, salt and powder together and set aside.
Cream sugars and shortening together until light and fluffy. Add eggs and vanilla.
Add dry ingredients to creamed and mix well. Add coconut and cornflakes and mix slowly just til mixed inches.
Drop by spoonful onto the parchment and bake 8 - 10 minutes until delicately browned. (I use a cookie scoop and get just over 4 dozen cookies and bake them for about 11 minutes).
These freeze well either *raw or **baked.
*To freeze the raw dough just scoop onto parchment and freeze on the tray. Bag up the frozen balls and store in the freezer for up to 6 months in a freezer bag. Be sure to mark the bag with what they are and how long to bake them. Defrost them in the refrigerator and bring them to room temperature while you preheat the oven.
**To freeze them after baking, wrap them in plastic and store in a freezer bag for up to 6 weeks.

GRANDMA'S CORN FLAKE COOKIES

Grandma's Corn Flake Cookies image

Make and share this Grandma's Corn Flake Cookies recipe from Food.com.

Provided by Bev Borchardt

Categories Drop Cookies

Time 20m

Yield 24 serving(s)

Number Of Ingredients 10

Ingredients

1 cup butter, softened
1 cup granulated sugar
1 cup brown sugar
2 eggs
1/2 teaspoon salt
1 teaspoon baking soda
2 cups flour
4 cups corn flakes
1 cup walnuts
1 teaspoon vanilla

Steps:

Cream butter and sugars; add eggs and vanilla.
Sift together salt, soda, and flour; stir in.
Fold in Corn Flakes and nuts.
Drop by teaspoonfuls on greased cookie sheets.
Flatten slightly and bake at 350 for 10 minutes, or until light brown.

Tips:

Use fresh ingredients for the best flavor.
Make sure your butter and eggs are at room temperature before you start baking.
Cream the butter and sugar together until light and fluffy. This will help the cookies to be chewy.
Don't overmix the dough. Overmixing will make the cookies tough.
Chill the dough for at least 30 minutes before baking. This will help the cookies to hold their shape.
Bake the cookies at the correct temperature and for the correct amount of time. Overbaking will make the cookies dry and crumbly.
Let the cookies cool completely before storing them. This will help them to keep their shape and flavor.

Conclusion:

Corn flake cookies are a delicious and easy-to-make treat that can be enjoyed by people of all ages. With just a few simple ingredients, you can create a batch of cookies that are sure to be a hit. So next time you're looking for a sweet snack, give corn flake cookies a try!