These are my all time favourite, they instantly take me back to sharing a pot of Red Rose tea (Gramma’s go to) as we enjoyed a fresh batch of these ooey gooey cookies.
Preheat oven to 375˚F. Grease a cookie sheet or bake on parchment paper. Yields 3 dozen.
- 1 cup Cornflakes
- 1 cup Brown Sugar
- 1/4 cup White Sugar
- 1 cup Butter
- 1 Egg
- 2 tsp Vanilla
- 2 cups Oatmeal
- 1 cup Whole Wheat Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
Toss the cornflakes into a small bowl and crush them into fine pieces. Blend the brown sugar, white sugar, and butter together in a large bowl. Add the egg and vanilla to the mixture ensuring you blend everything well. Then add the oatmeal, whole wheat flour, baking powder, and baking soda. Combine until mixed well, but avoid over mixing! Roll the cookie batter into ~1″ balls, then roll each one in the crushed cornflakes until completely covered. Evenly space out 12 cookies per sheet (as they spread out a lot) and press down with a fork. Gramma always told me we had to watch these like a hawk as they brown very quick, and depending on your oven each batch only takes 5-7 minutes.
Agronomy Nerd with a Cattle Herd 