-Grainlady

RANGER COOKIES

Cream together:
2 sticks oleo, 1 c. brown sugar, 2 eggs, 1 t. vanilla

Sift together:
2 c. flour, 1 t. soda, 1/2 t. baking powder

Combine dry ingredients with creamed mixture.

Add (mixing well): 2 c. cornflakes, 1 c. coconut, 2 c. oatmeal, 1 c. chocolate chips.

Bake 10-12 minutes in a 350°F oven.
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CORN FLAKES MACAROONS
(source: Favorite Brand Name Recipe Cookbook)

4 egg whites
1/4 t. cream of tartar
1 t. vanilla
1-1/3 c. sugar
1 c. chopped pecans
1 c. shredded coconut
3 c. Kellogg's Corn Flakes Cereal

In large mixing bowl, beat egg whites until foamy. Stir in cream of tartar and vanilla. Gradually add sugar, beating until stiff and glossy. Fold in pecans, coconut and cereal. Drop by rounded measuring tablespoon onto well-greased baking sheets. Bake at 325°F. about 20 minutes or until lightly browned. Remove immediately from baking sheets. Cool on wire racks. Yield: about 3 dozen.

Variation: Merry Macaroons: Fold in 1/2 c. crushed peppermint candy with pecans and coconut.

Cream butter & 1/2 cup sugar. with a pastry blender or fork, work in the flour. Press mixture evenly & firmly over bottom of large greased glass pan & bake in a preheated 350° oven for 12 mintues or until delicately browned. Beat eggs until light & add 1 cup sugar gradually. Add vanilla & salt & beat thoroughly. Fold in shredded coconut, corn flakes & chopped nuts & spread evenly over baked crust. Return to oven & bake 25 minutes longer. Cut while warm.~~

Do either of those sound famiiar?? deanna

And Grainlady, the ones I remember were drop cookies..or atleast that's the shape I can recall...like an oatmeal or chocolate chip..

1/2 c shortening
3/4 c sugar
1 egg
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3/4 c all-purpose flour
1/2 c rolled oats
1 c cornflakes or Wheaties
3/4 c golden raisins

Put the shortening sugar an egg in a bowl, beat until smooth.
Add the dry ingredients beat until well blended, then add
the oats, flakes and raisins. Dough will be stiff

Bake rounded tbsp of dough 1" apart on baking sheet, bake for 15-17 min at 350, or until lightly golden.

These are truly wonderful cookies, I highly recommend them. The recipe is from Marion Cunningham's Breakfast Book.

Coing

90g butter or margarine
1/3 cup sugar
1 tablespoon honey
4 cups of cornflakes

Melt butter, sugar, and honey together in a saucepan until frothy. Add cornflakes and mix well. spoon into paper patty cases. Bake in a slow oven 150°C for 10 minutes.

Makes about 24

Cereal Cookies

1 C shortening
2 C brown sugar
2 eggs
2 1/2 C flour
1 tsp baking powder
1 tsp. baking soda
1/2 tsp. salt
2 C. quick oats
1 C. Wheaties
1 C. chopped nuts

Mix ingredients. Drop by tspful on cookie cheet. Press down with floured fork or glass bottom. Bake at 400 10 - 12 min. makes 60 2" cookies.

Cornflake Cookies
from RandomThoughtsofChrisTilley blog

Preheat oven to 350
• 1/2 cup margarine
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 1/2 tsp backing powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/8 tsp cloves
• 1 1/2 cups Corn Flakes

• Cream the margarine and both sugars
• Beat in egg and vanilla
• Mix together all dry ingredients except the Corn Flakes
• Add margarine mixture and beat
• Add the Corn Flakes and beat just enough to incorporate
• Drop by spoonfulls onto a cookie sheet
• Bake in a 350 oven for 10-12 minutes
>>>>>>>>>>>>>>

Cornflake Cookies
from http://www.cdkitchen.com/recipes/recs/32/Cherished-Cornflake-Cookies76 055.shtml
Serves/Makes: 4 dozen Difficulty Level: 3 Ready In: 30-60 minutes

2 egg whites
1/2 teaspoon salt
1 teaspoon vinegar
1 tablespoon vanilla
2 teaspoons sugar replacement
1 teaspoon liquid fructose
2 1/2 cups unsweetened cornflakes -- crushed

Preheat oven to 350 degrees. Grease cookie sheet.

Beat egg whites until frothy. Add salt. Beat until stiff. Beat in vinegar, vanilla, sugar replacement and liquid fructose. Lightly fold in cornflakes. Drop by teaspoonfuls 2 to 3 inches apart on prepared sheet; Bake for 12 to 15 minutes, or until cookies are lightly browned.

Cornflake Cookies
from http://belachan2.blogspot.com/2008/01/cornflakes-cookies.html

This is a crispy and crunchy cookie and not too sweet.

(A)
120 ml canola oil (or other vegetable oil)
1 large egg
1 tsp. Pure vanilla extract
1/4 cup + 1/8 cup sugar

(B)
1 1/4 cup self-raising flour (or all-purpose flour -- add 1 tsp. of baking powder)
1 1/2 cup cornflakes

Method:

1. Mix (A) in a bowl. Add in (B). Mix well with a spatula. Some cornflakes will crush when mixing.

2. Use a small cookie scoop and scoop cookie dough and place on baking sheet lined with parchment paper.

3. Bake at preheated 350'F oven for 15-17 minutes. Or baked in preheated 325'F convection oven for 13-15 minutes.

4. Let cool in pan for 5 minutes before transferring it to cool completely on a wire rack. Store in air-tight container.

~Yield about 32-35 with cookie scoop.

Edited to add: You should bake the cookie dough inside the paper cup so that the dough will expand to fit the paper cup while baking.

Cornflake Cookies
from http://chowtimes.com/2007/05/26/corn-flake-cookies/
Ingredients
• 1 cup granulated sugar
• 1 cup butter, room temperature
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 1/2 cups all-purpose flour
• 1/2 cup chopped nuts
• 1 teaspoon vanilla
• 2 cups cornflakes, whole
Instructions
• Cream the butter and sugar (can cream them by hand).
• Mix all dry ingredients and add to the butter-sugar mixture. Mix well.
• Add nuts, vanilla and cornflakes (no need to crush as the mixing will crush them). Mix until blended (by hand).
• Roll into balls about the size of an English walnut. I used a small ice-cream scoop to do the job.
• Place balls on an ungreased cookie sheet (may be lined with parchment paper). Leave space (2″ apart) for spreading as the cookies spread quite a bit. Flatten the ball with a fork.
• Bake in a preheated 350F (set to 325F if using dark cookie sheet) for 10 to 12 minutes.
• Let cool slightly on cookie sheet (cookie is very soft just out of the oven) before removing to a wire rack to cool completely.

CORNFLAKE COOKIES
http://www.foodreference.com/html/cornflake-cookie-0208.html
"My father's aunt gave this recipe to my mom many years ago when I was a very young child. Everyone loves these cookies and always wants to know what is in them. They are surprised when I tell them I use cornflakes to make the cookies."
Norma Jo Drewette, Jackson, North Carolina
Makes About 2 Dozen Cookies

Ingredients
• 1 cup (2 sticks) butter or margarine, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups self-rising flour
• 1/2 cup pecans
• 2 cups cornflakes

Directions
1. Preheat the oven to 350°F. Spray a baking sheet with nonstick cooking spray.

2. Cream the butter, sugar, and vanilla in a large bowl. Gradually add the flour. Stir in the pecans and cornflakes. Drop by tablespoonfuls on the prepared baking sheet.

3. Bake for about 10 minutes until lightly browned around the edges and the middle looks firm. Remove from the pan immediately with a spatula.

3 egg whites
1 cup sugar
3 cups of corn flakes
3/4 cup pecans
1 cup coconut

Beat the egg whites until frothy adding sugar and beating after the egg whites are frothy just until the sugar is dissolved. Then fold in, do not mix with mixer, the Corn Flakes, pecans and coconut until blended. Do not over mix as this will break the cornflakes.

Bake until set and slightly browned. Let set on cookie sheet until set.

I had no directions when I got the ingredients, that is the way she did things. :)

I bake them around 350 for under 10 mins. but check as you go.

I hope this is the recipe your friend is thinking of. I am sorry for such a delay. I lost the recipe and just found it. I am making them today btw.

Evelyn