Butter Crunch Cookies
Submitted by debs
Crunchy drop cookies packed with oatmeal, flaked coconut, and corn flakes in a buttery brown sugar base. They spread thin and crisp up with golden, lacy edges in just 12 minutes.
YIELD
3 1/2 dozenPREP
15 minCOOK
12 minREADY
30 minThese cookies have so much texture going on, every bite is a different experience.
Oatmeal brings that hearty chew. Flaked coconut adds sweetness and a toasty edge. Corn flakes? They shatter into buttery, caramelized crunch.
The dough is dead simple: cream butter with brown sugar, fold in the dry ingredients, then toss in all three crunchy mix-ins.
Drop small balls on a sheet and let them spread into thin, lacy discs with crispy golden edges that practically melt on your tongue.
Pro Tips
- Drop small balls; these spread a lot, so give them at least 2 inches of breathing room
- Don’t crush the corn flakes before mixing; you want them to break up naturally for varied texture
- Pull them at 10 minutes for chewier centers or let them go the full 12 for all-over crunch
- Store in an airtight container to keep that crispness alive
Ingredients
Directions
Cream together in order, butter, brown sugar, egg, and vanilla.
Fold together with flour, baking powder, and baking soda.
Then add, oatmeal, flaked coconut, and corn flakes.
Drop in small balls on ungreased cookie sheet.
They spread as they bake.
Bake at 350℉ (180℃) F for 10 to 12 minutes.
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