About twelve years ago I met a sweet friend of mine named Amanda. We both had one baby- both boys. We sold Pampered Chef together. She went on and had one more son and I had a houseful more. Her husband works at a local steak house and we run into him from time to time. While I have not seen her in a handful of years, this is a recipe she shared with me when we first met. I keep up with her online now. (She is a local photographer.)
I used to make these cookies every holiday season, until a few years ago when I misplaced it.
Fret no more. She shared the recipe with me again. Thank you Amanda!
Box or bag these babies up and give them has homemade holiday gifts!
Ingredients:
- 2 sticks butter (at room temperature)
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 tsp salt (I used Kosher)
- 1 tsp baking powder
- 2 tsp baking soda
- 2 cups cornflakes
- 2 cups raw oatmeal
- 2 cups flour
- 1 cup chopped pecans
- 1 cup raisins
- 1 cup coconut
Mix the first eight ingredients. I like to use my standing mixer on medium.
Mix until everything is completely smooth. About 2 minutes or so.
Now add the remaining ingredients.
It will fill your mixing bowl pretty full.
You have a couple of choices. You can mix with your hands, or turn your mixer on the lowest speed.
Be careful if you choose the mixer option. This is a pretty solid concoction that can bounce your mixer around a little.
When you’re done mixing, cover and place it in the fridge. It is preferable that you leave it in there overnight.
I have cooked a batch without refrigerating the dough and they turned out fine. I think cooking them overnight just helps all of the ingredients get nice and cozy.
Now you’re ready to bake.
I like using a small or medium melon scooper.
You can use a kitchen spoon, too. Either way is fine. You’re not forming a perfect circle or anything.
I like to line my cookie sheet if I am not using a baking stone.
Leave about 1-2 inches in between each cookie. These cookies spread during the baking process.
Bake at 375 for 8-10 minutes.
I like mine gooey in the middle and slightly crisp around the edges.
Transfer them to a cooling rack.
I just slide them onto the rack with the parchment paper still under them. (Have I mentioned I love parchment paper?)
Once they are cool they are ready to enjoy.
One batch of this cookie dough will make tons of cookies- about 3-4 dozen.
You do not have to cook all of the dough at one time. Just pop it back in the fridge.
I would use the dough within 5 days or so.
- 2 sticks butter (at room temperature)
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- ½ tsp salt (I used Kosher)
- 1 tsp baking powder
- 2 tsp baking soda
- 2 cups cornflakes
- 2 cups raw oatmeal
- 2 cups flour
- 1 cup chopped pecans
- 1 cup raisins
- 1 cup coconut
- Mix the first eight ingredients. I like to use my standing mixer on medium.
- Mix until everything is completely smooth. About 2 minutes or so.
- Now add the remaining ingredients. It will fill your mixing bowl pretty full.
- You have a couple of choices. You can mix with your hands, or turn your mixer on the lowest speed.
- Be careful if you choose the mixer option. This is a pretty solid concoction that can bounce your mixer around a little.
- When you're done mixing, cover and place it in the fridge. It is preferable that you leave it in there overnight. (I have cooked a batch without refrigerating the dough and they turned out fine. I think cooking them overnight just helps all of the ingredients get nice and cozy.)
- When you're ready to bake, I like using a small or medium melon scooper. (You can use a kitchen spoon, too. Either way is fine. You're not forming a perfect circle or anything.)
- I like to line my cookie sheet if I am not using a baking stone. Leave about 1-2 inches in between each cookie. These cookies spread during the baking process.
- Bake at 375 for 8-10 minutes. I like mine gooey in the middle and slightly crisp around the edges.
- Transfer them to a cooling rack. I just slide them onto the rack with the parchment paper still under them. (Have I mentioned I love parchment paper?)
- Once they are cool they are ready to enjoy.
- Refrigerate any unused dough for up to five days.