Ingredients
2 cups sifted flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/4 cups shortening
2 eggs, well beaten
1 cup packed brown sugar
2 cups corn flakes
1 cup white sugar
2 cups coconut, flaked or shredded
1/2 to 1 cup chopped nuts (optional)
Preparation
Sift flour, salt, baking powder, and baking soda together. In a separate bowl, cream the shortening and add the sugars. Gradually beat until light and fluffy. Combine all ingredients & mix together.
Drop teaspoonful on a greased baking sheet 1 1/2" apart.
Bake 8-10 minutes at 350 deg.F.
This cookie tends to flatten out and spread on the baking sheet, so don’t crowd them. Cool on a wire rack. They will be soft when coming off the pan, but cool to a chewy & crispy cookie.
This dough does not refrigerate well because the cornflakes get soggy. I saw this same recipe with rice krispies instead of cornflakes, but I haven’t tried it. Cornflakes are good - so why experiment. Although I did use wheaties once (not as good, but okay).
