Marie'S Cookies
Sweet and crunchy cookies featuring oats, coconut, corn flakes, and chopped nuts, offering a delightful texture and flavor combination perfect for snack times or gatherings.
Ingredients
Instructions
- Cream oleo, white sugar, brown sugar, egg, and milk until well combined.
- Add cream of tartar, soda, salt, and vanilla; mix well.
- Gradually add flour and mix in thoroughly.
- Stir in oatmeal, crushed corn flakes, shredded coconut, and chopped nuts.
- Roll the dough into balls and flatten with a glass.
- Bake at 350°F for 10 to 12 minutes until golden brown.
Tips & Substitutions
For a lighter version, substitute half of the oleo with unsweetened applesauce. You can also use coconut oil instead of Crisco oil for a more natural flavor. If you prefer, replace chopped nuts with seeds for a nut-free option. Make sure to measure flour accurately to avoid overly dense cookies. Chilling the dough for 30 minutes can enhance the flavor and texture.
Serving Suggestions
These cookies are delightful on their own but can be paired with a scoop of vanilla ice cream for an indulgent treat. They also make a great addition to a dessert platter at a gathering or can be enjoyed alongside a cup of coffee or tea. For a fun twist, try serving them with a side of chocolate dipping sauce.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer to a freezer-safe bag. To reheat, microwave for 10-15 seconds or warm in an oven at 300°F for about 5 minutes to restore their freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Marie'S Cookies contains roughly 241 calories, with 3g protein, 48g carbohydrates, and 2g fat. It is an excellent source of potassium (38% of the Daily Value), iron (34% of the Daily Value), and vitamin A (26% of the Daily Value), and a good source of vitamin C.
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 all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. Start with 50% whole wheat and 50% all-purpose to find a balance that works for you. This swap adds more fiber and nutrients, making the cookies slightly healthier.
What can I use instead of eggs for a vegan version?
To make these cookies vegan, replace the egg with a flaxseed meal mixture or a mashed banana. For the flaxseed option, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes until it thickens. This will help bind the ingredients together effectively.
How do I know when the cookies are done baking?
The cookies are done when they turn golden brown around the edges and the centers appear slightly soft. They will continue to firm up as they cool on the baking sheet. If you prefer a chewy texture, take them out of the oven a minute or two early to avoid overbaking.
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).