Corn Flakes Cookies
Crunchy, sweet Corn Flakes Cookies combine oats and pecans for a delightful treat, perfect for cookie lovers and gatherings, offering a nostalgic crunch and rich flavor.
Ingredients
Instructions
- Combine softened margarine, Crisco oil, white sugar, brown sugar, egg, and vanilla in a mixing bowl.
- Add sifted plain flour, salt, and soda to the mixture and blend well.
- Stir in crushed corn flakes, old-fashioned Quaker oats, and chopped pecans.
- Drop teaspoon-sized portions onto a cookie sheet sprayed with Pam or non-stick spray.
- Bake at 300°F (150°C) for 10 minutes, avoiding overcooking.
Tips & Substitutions
For a lighter version, consider substituting half the margarine with applesauce. You can also use coconut oil instead of Crisco for a different flavor profile. Ensure all ingredients are at room temperature for better mixing. If you prefer a nut-free option, simply omit the pecans or replace them with sunflower seeds. For added sweetness, consider folding in chocolate chips.
Serving Suggestions
These Corn Flakes Cookies are delightful on their own but can also be paired with a glass of milk or a cup of tea for an afternoon snack. To elevate your dessert table, serve with a slice of Lite Chocolate Pound Cake for a sweet combination. They also make a great addition to a cookie platter alongside other favorites like Chocolate Coconut Chillers.
Storage & Reheating
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, freeze them in a single layer on a baking sheet, then transfer to a zip-top bag. To reheat, simply microwave for a few seconds or warm in the oven at a low temperature until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Flakes Cookies contains roughly 3189 calories, with 24g protein, 206g carbohydrates, and 252g fat. It is an excellent source of dietary fiber (72% of the Daily Value), protein (47% of the Daily Value), and iron (41% of the Daily Value). Note that it is relatively high in sodium, at 2723mg per serving (118% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of plain flour?
Yes, you can substitute whole wheat flour for plain flour, but be aware that it may result in a denser cookie. You might want to add an extra tablespoon of liquid to maintain moisture.
What can I use instead of pecans?
If you’re allergic to nuts or prefer a different flavor, you can substitute pecans with chopped walnuts, sunflower seeds, or even coconut flakes. Each will provide a unique texture and taste.
How can I make these cookies chewier?
To achieve chewier cookies, reduce the baking time slightly and ensure you don't overmix the dough. You can also add an extra egg yolk to the recipe, which helps retain moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).