Cornflake Cookies
Yield
servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
room temperature |
|
| 1 | cup |
sugar
white |
|
| 1 | each |
eggs
lightly beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
cream of tartar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| 5 | cups |
corn flakes
crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
room temperature |
|
| 237 | ml |
sugar
white |
|
| 1 | each |
eggs
lightly beaten |
|
| 5 | ml |
vanilla extract
|
|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
cream of tartar
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 1.2 | l |
corn flakes
crushed |
|
Directions
Cream butter.
Add sugar, egg, vanilla; mix well. Stir in flour, cream of tartar, salt, baking soda.
Add corn flakes.
Drop by spoonfuls 2 inches apart on an ungreased cookie sheet.
Bake 10 minutes at 325℉ (160℃).
