Coconut Corn Flake Cookies
A.K.A. Husband Getters.
Coconut Corn Flake Cookies
The ultimate crispy cookie.
Ingredients
- 1 Cup Unsalted Butter
- 1 Cup White Sugar
- 2 tsp Vanilla Extract
- 1½ tsp Coconut Extract
- 1 Cup Flour
- 1 tsp Baking Soda
- ½ tsp Salt
- ⅛ tsp Nutmeg
- ½ Cup Rolled Oats
- 1 Cup Corn Flakes
- ½ Cup Coconut
Instructions
- Preheat oven to 350 degrees
- Cream the butter and sugar together until light and fluffy
- Scrape the bottom and sides of the bowl then add the vanilla and coconut extract. Mix well.
- In a separate bowl mix together the flour, soda, salt, nutmeg, oats, and coconut.
- Add the dry to the butter/sugar and mix until just incorporated.
- I usually finish the dough by mixing by hand to prevent over-mixing. Make sure that you are incorporating all the dry bits that were left on the bottom of the bowl.
- Once mixed, portion out into 1 Tablespoon balls.
- Do not squish the balls before baking
- Bake for 15 minutes. (For my oven they turn out perfect if I bake for 10 minutes then rotate the cookie sheet then continue baking for 5 minutes.
a few of tips when making these cookies…
- This dough is kind of dry so make sure all the dry ingredients are incorporated by hand to prevent over mixing.
- Roll 1 Tablespoon of the dough into balls and do not push down to bake. Leave them in the ball shape to prevent them spreading too thin.
- I also find it easier if you portion all the cookies at once.
- Give them plenty of room to spread when placing them on the baking sheet.
- bake for 10 minutes then rotate the cookie sheet then continue to bake for another 5 minutes. 15 minutes total at 350 degrees.
- This cookie dough freezes well so if you don’t want 55 cookies, pop part of the batch in the freezer and pull when needed.
- I usually let them defrost for the amount of time it takes the oven to preheat then bake them for about 1-2 minutes longer.
- These cookies are naturally egg-free and I have easily made them plant-based by replacing the butter with Earth Balance Vegan Butter.
