Back in the 50's, my mother used to make cornflake cookies, a refrigerator cookie that could be sliced and baked and varied by rolling the cookie rolls, while cold, in various ingredients. Very simple recipe and loaded with flakes. Unfortunately, she lost the recipe and for years I have been trying to hunt down a copy. Almost everyone I know who grew up in this period remembers it, but no one seems to have the recipe.
My mother thinks it was a Pillsbury Bakeoff winner, but Pillsbury says no. I have written to every cereal company I could find, but no luck.
If anyone has a copy of the recipe, I would love you forever and send you a package of cookies if you would send me the recipe.
JH210: I owe you a big box of cookies. Your recipe was my childhood memory, knew as soon as I tasted the dough. As kids, my mother couldn't keep us away from it. So send me your address and I'll bake and ship a box.
Only difference, we used to make it into long logs and then slice and bake, a bit quicker than the teaspoon method.
Thanks to all of you for your contributions. I had posted this many years ago and had given up checking because the first year was "lean", everyone remembered it, but no one had the recipe. My office will also be pleased, they all had memories of this easy treat, but no one had any luck finding it in their mother's or grandmother's recipe collections.
Sounds like a riff on the recipe above from todao back in 2008 with a marichino cherry or candied cherry or walnut added to the center of the cookie immediately out of the oven (to achieve the right indentation and the fruit or nut adheres). But I also found these:
and, in 2010 this recipe was reprinted for fans of the cornflake cookie.
Thanks for the trip down memory lane. The Kellogg's cornflake cookie recipe was my very first cooking experience in cooking class (7th grade) about a million years ago. I only signed up because it was a class filled with girls and I was the only boy.
But enough of that. I recall that the recipe was quite simple and had very few ingredients so that it would not be too difficult for beginners. The recipe offered by JH210 looks pretty close - here's how I remember it:
* 2 egg whites (beat foamy)
* 1/8 teaspoon cream of tartar
* 1/8 tsp soda
* 1/2 teaspoon vanilla
* 1/3 cup sugar (beat into first 4 ingredients until stiff)
* 1/2 cup flaked coconut
* 1 1/2 cups corn flakes
Ingredient quantities probably reduced to further simplify the task for cooking class.
These were dropped onto greased baking sheet and introduced to 350 degree oven. Today I might find that oven temperature to be a bit high so, if you decide to try it, you might want to lower it to about 325 and use parchment paper instead of a greased baking sheet..
I think this may be it:
1 c. sugar
1 c. butter
1 tsp. vanilla
1 1/2 c. flour
1 tsp. each baking soda and cream of tartar
Add dry ingredients to creamed mix gradually. Stir in 2 cups cornflakes; mix well and add 1/2 cup nuts. Drop by teaspoons about 2 inches apart (cookies will spread out). Bake 12-15 minutes at 350 degrees.
I was intrigued by your post-- have you tried searching for them on www.google.com? I typed in "cornflake cookies" (complete with quotes, so it searches for the phrase, and got a bunch of listings-- the one I've linked sounds similar to the cookies you described.
Cornflake cookies are just what they sound like: cookies with cornflakes in them. The original source of the recipe, as far as I can tell, is unknown, but the idea of using cereal as an addition to cookies first became popular around the 1930s, so the very first batch was probably baked up around that time. The cookies were more prominent in the 1970s, when they became a fairly popular bake-sale item.
This particular cereal makes a great addition to cookies because it adds a lot of crunch, as well as a flavor and texture that few other ingredients can match. Overall, the cookies here have an almost delicate, crumble-in-your-mouth type of texture. It is more substantial than a crumbly shortbread, but (unless you underbake them slightly) they lack the chewiness of the average chocolate-chip type of cookie. The flavor is buttery, with a tiny hint of corn from the cornflakes, and there is quite a bit of crunch to each bite.
The cornflakes must be crushed up before stirring them into the batter. I found that it took almost twice the amount of whole cornflakes to make the amount of crushed cornflakes called for in the recipe below. I tried to leave some pieces a bit larger than others to add texture, but most pieces should be no larger than a pea. If you’re looking for a variation, you can substitute 1/2 of the cornflakes with chopped and toasted walnuts, or add a little bit of a chocolate drizzle. Otherwise, just eat the cookies plain with a big glass of milk on the side. It might be the fact that there is cereal in the cookies, but trust me when I say that milk is a necessity with these.
2 cups all purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, room temperature
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup brown sugar
1 large egg yolk
1 tsp vanilla extract
1 cup crushed corn flakes
1/2 cup quick cooking (not instant) oatmeal
Preheat the oven to 325F and line a baking sheet with parchment paper.
In a small bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and sugars until light. Beat in egg and vanilla extract, followed by vegetable oil, mixing until smooth. Stir in the flour mixture until only a few streaks of flour remain visible, then add in the cornflakes and oatmeal and mix until cookie dough is uniform.
Drop cookies by tablespoonfuls (1-inch balls, approx.) onto prepared cookie sheet. Gently flatten each with the prongs of a fork (dipped in water to prevent sticking).
Bake for 10-12 minutes, until cookies are light gold all over.
Let cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
Makes about 3 dozen cookies.