Cornflake Cookies
Yield
servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| ½ | cup |
pecans
chopped |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
cream of tartar
|
|
| 2 | cups |
corn flakes
|
|
| 1 | cup |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 5 | ml |
baking soda
|
|
| 414 | ml |
all-purpose flour
|
|
| 118 | ml |
pecans
chopped |
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
cream of tartar
|
|
| 473 | ml |
corn flakes
|
|
| 237 | ml |
butter
|
|
Directions
Cream butter and sugar.
Add vanilla, soda, cream of tartar, and flour; blending well.
Fold in cornflakes and nuts.
Batter will be thick and crumbly.
Drop by small sponfuls on prepared cookie sheet.
Bake 350℉ (180℃) F for 12 to 15 minutes or until light brown.
Remove from cookie sheet immediately, as they will stick to it when cool.
