Grandmas Flake Cookies Recipes

Steps:

• Cream butter with sugars.
• Add egg and vanilla.
• Mix flour, baking powder, salt and baking soda.
• Add to butter mixture.
• Stir in pecans and cornflakes.
• Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake at 375 for 10-12 minutes.

Steps:

• 1. Cream together sugar, eggs, shortening, and vanilla. Sift together 5 cups flour, salt, cream of tartar, and soda. Add alternately with milk. Add last cup flour gradually. Dough should be soft. Chill thoroughly.
• 2. Combine ingredients for filling in saucepan. Cook for 10-15 minutes, stirring, until thickened. Cool. After dough and filling are chilled, roll dough 1/4 inch thick on floured board. Use a 2-inch cookie cutter dipped in flour. Cut out cookies and place on lightly greased cookie sheet 2 inches apart. Place 1 heaping teaspoon of filling on cookie circle, then top with another cookie circle. Press edges together with a fork and prick top of cookies to allow steam to escape. Bake at 350 degrees for 10-15 minutes until golden brown. Time will vary by thickness of cookies and amount of filling used so watch closely while baking..

Steps:

• Bring sugar, butter, milk and cocoa to a boil for 1 minute.
• Then add peanut butter and vanilla. When peanut butter is melted, add quick oatmeal. Stir together.
• Drop by tsp. on wax paper as fast as possible. Cool and serve.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Grease a baking sheet.
• Beat egg white in a bowl with an electric hand-mixer until stiff peaks form.
• Gradually beat sugar, 1 tablespoon at a time, into egg whites until fully incorporated. Stir salt and vanilla extract into egg whites until thoroughly mixed.
• Fold coconut and corn flakes into the mixture.
• Drop coconut mixture by the teaspoon onto the prepared baking sheet.
• Bake cookies in the preheated oven until lightly crisp, 20 minutes.
• Transfer cookies to wire rack to cool, at least 15 minutes.

Steps:

• Cream butter and sugars; add eggs and vanilla.
• Sift together salt, soda, and flour; stir in.
• Fold in Corn Flakes and nuts.
• Drop by teaspoonfuls on greased cookie sheets.
• Flatten slightly and bake at 350 for 10 minutes, or until light brown.

Steps:

• Combine sugar, milk, butter, and cocoa powder in a large saucepan over medium heat; bring to a boil. Cook and stir until butter is melted and mixture is smooth, 2 to 3 minutes.
• Remove from heat and add oats, peanut butter, and vanilla extract; mix until thoroughly combined. Drop tablespoonfuls of dough onto sheets of waxed paper. Let cool until solid, 20 to 30 minutes.

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper sprayed with cooking spray.
• Beat the egg whites in a bowl with an electric mixer until they form stiff peaks. Gradually beat in the sugar, adding about 2 tablespoons at a time. Beat in the salt and vanilla extract until the mixture is glossy and holds its shape. Gently and lightly use a rubber spatula to fold the corn flakes, coconut, and walnuts into the meringue. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Drop the mixture by rounded tablespoons onto the prepared baking sheets.
• Bake in the preheated oven until the cookies are very lightly browned and set, 20 to 30 minutes. Let cool completely before removing with a metal spatula; warm cookies are very fragile.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Melt butter in a microwave-safe bowl in a microwave. Add sugar and stir to combine. Add beaten egg and mix well. Stir in oats, flour, vanilla extract, salt, and baking powder.
• Drop teaspoonfuls of dough onto the prepared baking sheet.
• Bake in the preheated oven until edges are golden brown, about 8 minutes. Let cool completely before removing cookies from foil.

Steps:

• Line a baking sheet with waxed paper. Bring the sugar and corn syrup to a boil in a saucepan over medium heat; stir in butter and peanut butter until thoroughly mixed, and remove from heat.
• Place the corn flakes into a large bowl, and pour the peanut butter mixture over the cereal. Mix until the corn flakes are coated with the mixture. Drop by tablespoon onto the waxed paper; flatten slightly if desired. Allow to cool before serving.