I am a teacher, and have been married to my high school sweetheart for almost 9 years. Last but not least, was so pleased with being able to reduce the fat so drastically without losing results that I cant wait to make these using mashed banana or applesauce and adding raisins, too! Yummy! Am lazy so substituted self-rising flour for the all-purpose and rising agents and salt. Baked them on parchment paper, made 7 dozen cookies, dropped from rounded tablespoon. Was so good, I made a 2nd batch the same day! I forgot the cloves and allspice on my 2nd batch and they were not nearly as good, those spices important! Also, on my second batch I didn't crush the cornflakes as much as the first time and the texture was improved by the coarser flakes. Also, out of butter, so substituted 1 cup butter flavor Crisco shortening. oh yeah, used 2 eggs instead of one because I wasn't sure what leaving out 1 entire cup of oil would do. Loved this cookie! Was out of cooking oil so i substituted 1 cup of pureed pumpkin (needed to use it, had been in the freezer since Halloween! ) and was concerned about flavor so added 1/2 tsp each of all the pumpkin pie flavors, like ground allspice, ground cloves, ginger, cinnamon, and nutmeg in addition to the already called for vanilla. (This could possibly solve the "crumbly dough" issue?) I'll keep this recipe for it's out-of-the-ordinary flavor and for it's simplicity! ~Jeff's Girl Way Out West Also, don't forget to add the vanilla in, as that is not in the instructions!!! I added mine in between steps three and four. The cookies spread a little and I had a yield of 54 (2.5 inch diameter) cookies. I used a medium scoop and pressed the cookies slightly out as you would do with a sugar-cookie with fork (pressing down, turning the fork 90 degrees and pressing down again.) The cookies should be placed about 1.5 - 2 inches apart on an UNgreased cookie sheet. I added the dry ingredients all at once with no trouble.
BUTTER CRUNCH COOKIES WITH CORN FLAKES FULL
I used 3 3/4 Cups flour (as opposed to the full 4 C). I used room temp butter and at the creaming step, I let my Kitchenaid mixer go at low speed just mixing away while I prepared the dry ingredients. It reminds me of the chewiness of an oatmeal cookie and the "crunch" that coconut lends (although I despise coconut, so it's only texture I speak of there.) I had absolutely NO problems with the dough being crumbly.
A person needs to go in expecting these cookies to be chewy in the center and slightly crunchy around the edges. My cookies turned out as pictured by Sadielady. They are even a little bit on the delicate side (too delicate-tasting for me to be okay with adding chocolate chips.and I *love* chocolate). I'm rating these as FIVE stars in spite of the somewhat *vague* directions given, because the cookies were very good and very *different*.
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