Butter Crunch Cookies
Yield
3 1/2 dozenPrep
15 minCook
12 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ⅔ | cup |
butter
softened |
|
| 1 | cup |
brown sugar
|
*
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¾ | cup |
oatmeal
|
|
| 1 | cup |
coconut
flaked |
*
|
| 1 | cup |
corn flakes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 1.3 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 158 | ml |
butter
softened |
|
| 237 | ml |
brown sugar
|
*
|
| 1 | each |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 177 | ml |
oatmeal
|
|
| 237 | ml |
coconut
flaked |
*
|
| 237 | ml |
corn flakes
|
|
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.
