Ethel'S Good Cookies
Chewy, nutty cookies with coconut and cereal crunch, perfect for sharing with friends or enjoying as a sweet treat any time of day.
Ingredients
Instructions
- Cream butter, salad oil, brown sugar, and white sugar together.
- Add egg and vanilla to the creamed mixture.
- Gradually add flour, salt, and soda, mixing well.
- Stir in crushed cornflakes, oatmeal, coconut, and nuts.
- Chill the dough; then shape into balls.
- Bake on ungreased baking sheets at 375°F (190°C) for 10 to 15 minutes until lightly browned.
- Sprinkle with powdered sugar while still hot.
Tips & Substitutions
For perfect cookies, ensure your butter is softened to room temperature before creaming with the sugars. If you're out of nuts, try using seeds or even chocolate chips for a different flavor. You can also substitute the coconut with dried fruit for a chewier texture. Consider adding a pinch of cinnamon for extra warmth, reminiscent of recipes like Aunt Audrea'S Coffee Cake.
Serving Suggestions
These cookies are delightful on their own but can be served with a glass of milk or a warm cup of coffee. For a fun twist, try serving them as a topping for ice cream or alongside a slice of Pineapple Cake For A Crowd. They also make a great addition to a dessert platter at gatherings.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. To maintain their softness, you can add a slice of bread to the container. If you want to enjoy them warm, pop them in the microwave for a few seconds or reheat them in a preheated oven at 350°F (175°C) for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Ethel'S Good Cookies contains roughly 2842 calories, with 28g protein, 343g carbohydrates, and 145g fat. It is an excellent source of iron (109% of the Daily Value), vitamin A (57% of the Daily Value), and protein (56% of the Daily Value). Note that it is relatively high in sodium, at 2512mg per serving (109% 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 margarine instead of butter?
Yes, you can substitute margarine for butter in this recipe. However, keep in mind that margarine may alter the flavor slightly. Make sure to use a stick variety rather than a spreadable one for the best texture.
What can I use instead of salad oil?
If you don't have salad oil, you can substitute it with any neutral oil like canola or vegetable oil. Alternatively, melted coconut oil can be used for a hint of coconut flavor that complements the other ingredients.
How do I make these cookies gluten-free?
To make these cookies gluten-free, simply swap out the all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum to help bind the ingredients together, ensuring a similar texture to the original recipe.
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).