Ingrédients pour Farm Journal's Corn Flake Cookies
- 2 1/2 cups all-purpose flour
- Baking Soda
- 1/2 teaspoon salt
- Baking Powder
- 1 cup (2 sticks) unsalted butter
- Sugar
- Brown Sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- Corn Flakes
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Comment préparer Farm Journal's Corn Flake Cookies
- Preheat oven to 350°F (175°C). Line cookie sheets with parchment paper or grease well.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon baking powder. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 1/2 cups granulated sugar, and 1 cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 1 cup sweetened shredded coconut and 4 cups corn flakes until evenly distributed. Do not overmix.
- Drop by rounded tablespoons onto the prepared cookie sheets, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- **Freezing Raw Dough:** Scoop dough onto parchment-lined baking sheets and freeze until solid. Transfer frozen dough balls to a freezer bag and freeze for up to 6 months. Bake from frozen, adding 2-3 minutes to baking time.
- **Freezing Baked Cookies:** Wrap cooled cookies individually in plastic wrap and store in a freezer bag for up to 6 weeks.
- **Thawing Frozen Cookies:** Thaw frozen cookies in the refrigerator overnight.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
43g
Fat
20g
Carbs
5g
