The problem with these cookies is you want to eat them like popcorn. The good thing is that the recipe makes a big batch so you can.
Having cereal as an ingredient always makes cookies seem to be a bit healthier. Although this recipe calls for corn flakes, any similar flaked cereal could be substituted.
I adapted this recipe from one I found in a little $1.00 cookbook. From the looks of the recipes and photos, they may have originally been published by Leisure Arts.
Corn Flake Pecan Crispies
1 c. butter or margarine, softened (I use butter)
1 c. sugar
1 c. brown sugar, firmly packed
1 c. vegetable oil
1 egg, at room temperature
1 t. vanilla
3 1/2 c. all-purpose flour
1 t. baking soda
1/2 t. salt
4 c. corn flakes, finely crushed (there should be about 1/2c.)
1 c. finely chopped, toasted pecans
In a large mixing bowl, cream together butter and the sugars until fluffy. Beat in vegetable oil, egg and vanilla. In a separate bowl combine flour, baking soda and salt. Add to creamed mixture. Stir in corn flakes and pecans. Drop by teaspoonsful 2-inches apart onto a greased baking sheet. Using a fork dipped in water, press a crisscross on each cookie. Bake at 350 degrees 10-12 minutes until edges are light brown. Transfer to a wire rack to cool completely. Store in an airtight container. Makes about 7 dozen cookies.
Do you like to use cereal in your cookies? What is your favorite cereal to use?
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