When my brothers and I were tots, my mom invented cornflake cookies. It seems odd to me that she did this as I have never thought of her as particularly adventurous in the kitchen. Marcel Proust in his Swan series, was transported back to thoughts of his childhood when he ate madeleines (a buttery rich cake- like cookie). If you’ve never tried a madeleine, do yourself a favor and pick some up at Costco. They are heavenly. Cornflake cookies do the same for me and, I am sure my two brothers. I just finished my semiannual batch in honor of my mom. I* think you might want to try these cookies. They are fabulous!
Recipe For Cornflake Cookies
This is a no brainer recipe made for the person who claims not to be able to bake.
In a very large bowl mix:
The biggest box of cornflakes you can find. (Generic works fine) I use an 18 ounce box
1 12 ounce bag of sweetened Angel Flake coconut
16 ounces chopped pecans or walnuts (your choice)
1 12 ounce bag of chocolate chips. I prefer the mini semi sweet chips, but regular semi sweet or dark chocolate both work fine as well
Mix the above 4 ingredients.
Then add three 14 ounce cans of sweetened condensed milk and stir together until the milk is well distributed
Drop in loose 2 inch or so mounds. They will seem very loose, but will hold together when baked.
Bake in a 350º oven for 12 or 13 minutes.
When your cornflake cookies come out they will be crispy. The next day they will retain some crispness but will also begin to be chewy.
Let me know how you like my mom’s cookies. For me it wouldn’t be Thanksgiving without them. I’d love to hear your comments.
Later this week: Billie’s stuffing!