" Flaky" Oatmeal-Raisin Cookies
"This recipe was submitted by my friend Joy Lavin-Jones, for the Cal Fish and Game, Wild and Wonderful Recipes II. The added crunchiness comes from the corn flakes."
photo by Chef on the coast
- Ready In:
- 35mins
- Ingredients:
- 13
- Yields:
-
3 dozen
- Serves:
- 12
ingredients
- 2 cups packed brown sugar
- 1 1⁄4 cups butter, softened or 1 1/4 cups margarine
- 2 eggs
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon baking powder
- 1 dash salt
- 2 cups cake flour
- 1 teaspoon vanilla
- 1 1⁄4 cups raisins
- 1 1⁄4 cups quick-cooking oats
- 3 1⁄2 cups corn flakes
- 1 1⁄2 cups shredded coconut
- 1 cup nuts, chopped
directions
- In a large saucepan, combine brown sugar and butter. Cream until well blended.
- Stir in eggs and mix well.
- Combine baking soda, baking powder, salt and flour. Fold into sugar-butter mixture.
- Stir in vanilla, raisins, oats, corn flakes, coconut and walnuts. Blend well.
- Scoop out balls of cookie dough with an ice cream scoop or tablespoon onto cookie sheets.
- Flatten each scoop slightly with palm or glass.
- Bake at 350° for 13-15 minutes.
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Reviews
-
Great cookies - easy and great taste is a wonderful combination when it comes to cookies! The recipe very similiar to one I had go missing years and years ago - so pleased to have found one that brings back so many memories. Didn't have the full amount of raisins on hand - other than that made as posted. Perfect cookies for coffee time and cookies I know the teenager and his brother will love. Thank you and thank your friend for sharing! -
All the guys here give this a thumbs up! I followed the recipe and even added mini chocolate chips to the dough. I'll be making these again. I should note I used regular oats instead of quick cooking - personal preference. Thanks for sharing! Made for the June 2009 Aussie/NZ recipe swap. -
I was a little worried with the small amount of flour used for these cookies, and looking at the batter, it was dark like peanut brittle. But my worries were over once they were done. they came out perfectly. They have a little of everything in them, like a breakfast bar. I used sliced almonds for the nuts. Thanks for sharing this nice cookie recipe. -Bird- -
YUM YUM YUM! Made these the other night and took some into work - thank god I didn't take the whole batch, they were gone in minutes!!!! Loved the crunchy addition of the cornflakes wqill definitely be making these again, made for PAC Fall 07.
RECIPE SUBMITTED BY
Chef TraceyMae
Elk Grove, 43
<p>I love to cook. I love trying new recipes, especially when there is a picture. And I really enjoy reading cookbooks. <br /><br />As a child, I wasn't very good at cooking and always wanted to follow the recipe exactly. That way, if it didn't turn out right, I could blame the recipe! <br /><br />Over time, I have become more experimental. Brave even! <br /><br />I have three children: Shannon is 28, Casey is 26 and Joshua is 19. My DH Jack cheers me on when I try something new. He is my best friend and partner. I am a new grandmother, my grandson's name is Jayce and he's a delight! Plus, I'm going to be a grandmother again - with a granddaughter.<br /><br /><a href=http://s163.photobucket.com/albums/t294/TraceyMae_photos/?action=view?t=100_2166.jpg target=_blank><img src=http://i163.photobucket.com/albums/t294/TraceyMae_photos/100_2166.jpg border=0 alt=Photobucket /></a> <br /><a href=http://s163.photobucket.com/albums/t294/TraceyMae_photos/?action=view?t=100_1401-1.jpg target=_blank><img src=http://i163.photobucket.com/albums/t294/TraceyMae_photos/100_1401-1.jpg border=0 alt=Photobucket /></a> <br /><br />My favorite cookbook is The Dessert Lover's Cookbook. Beautiful pictures, easy instructions. <br /><br />I was born in New Jersey and have lived in Hawaii, Australia, Chicago, Iran, Florida and now living happily in sunny California.</p>
