Kellogg Cornflake Cookies Recipes

CORN FLAKE COOKIES

Steps:

• Preheat oven to 325°F.
• In large mixing bowl beat egg whites until foamy.
• Stir in cream of tartar and vanilla.
• Gradually add sugar beating until stiff and glossy.
• Fold in pecans, coconut and cornflakes.
• Drop by rounded measuring tablespoon onto well greased or parchment lined baking sheets.
• Bake for about 20 minutes or until lightly browned.
• Remove immediately and place on wire rack to cool.

GRAMA'S CORN FLAKE PEANUT BUTTER COOKIES

Steps:

• Line a baking sheet with waxed paper. Bring the sugar and corn syrup to a boil in a saucepan over medium heat; stir in butter and peanut butter until thoroughly mixed, and remove from heat.
• Place the corn flakes into a large bowl, and pour the peanut butter mixture over the cereal. Mix until the corn flakes are coated with the mixture. Drop by tablespoon onto the waxed paper; flatten slightly if desired. Allow to cool before serving.

CHERRY DOT COOKIES WITH KELLOGG'S® CORN FLAKE CRUMBS

Steps:

• Preheat oven to 350 degrees F.
• In mixing bowl, stir together flour, baking powder and salt. Set aside.
• In large electric mixer bowl, beat margarine and sugar until light and fluffy. Add eggs. Beat well. Stir in milk and vanilla. Add flour mixture. Mix well. Stir in nuts, dates and the 1/3 cup cherries.
• Shape dough into one inch size balls. Roll in KELLOGG'S Corn Flake Crumbs. Place on baking sheets coated with cooking spray. Top each cookie with a cherry quarter.
• Bake 10 minutes or until lightly browned.

WORLD'S BEST COOKIES AKA THAT 70S ELUSIVE CORNFLAKE COOKIES

Steps:

• Preheat oven to 325.
• Cream butter, sugars, vanilla and egg.
• Add oil.
• Mix in dry ingredients.
• Form dough into walnut sized balls.
• Place on cookie sheet and flatten with a fork dipped in water.
• Bake for 10- 12 minutes.
• Cool on pan for a minute or two, then transfer to a rack to cook.

CORN FLAKE COOKIES I

Steps:

• Preheat oven to 400 degrees F (175 degrees C). Grease baking sheets.
• Combine the sugars and eggs, beating well. Beat in the oil butter or margarine, flour, baking soda and baking powder. Stir in the vanilla, lemon extract and salt. Mix in the oats, nuts and coconuts. Last but not least stir in the corn flakes. Drop by teaspoons on greased cooking sheets.
• Bake at 400 degrees F (205 degrees C) for 10 minutes.

FIVE LAYER KELLOGG'S BARS

Steps:

• In a 13 x 9 x 2-inch baking pan, stir together KELLOGG'S CORN FLAKE CRUMBS, sugar and melted butter.
• With back of spoon, press mixture evenly and firmly in bottom of pan to form crust.
• Layer chips, coconut and walnuts evenly over crust.
• Pour sweetened condensed milk evenly over top.
• Bake at 350 degrees F for 25 minutes or until lightly browned around edges.
• Cool completely before cutting into bars.

CORNFLAKE CHOCKY ROCKS (CHOCOLATE CHIP COOKIES

Steps:

• Cream butter and sugar until light and creamy.
• Add eggs, mix well.
• Add vanilla, sifted flour, choc chips and 2 cups cornflakes.
• With the remaining cornflakes cover them with plastic and smash them up slightly with the back of a rolling pin or other hard object.
• Roll dessert spoonfuls of mixture into balls and roll in extra cornflakes. (In this raw state they are delicious).
• Place on greased baking tray.
• Bake in a moderate oven (180 degrees Celsius or 350 degrees Fahrenheit) for 10 minutes.

CORN FLAKE COOKIES II

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
• In a large bowl, mix together the canola oil, margarine, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, baking powder and salt; stir into the sugar mixture. Mix in the cornflakes cereal, oats, chocolate chips and walnuts. Drop by heaping teaspoonfuls onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven, until golden brown. Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.

CHRISTMAS CORNFLAKE WREATH COOKIES

Steps:

• Microwave marshmallows and butter on High for 2 minutes. Stir, then microwave on High for 2 minutes more. Stir. (This can be done in a double boiler if one doesn't have a microwave.)
• Add and mix quickly the coloring, extracts, then cornflakes. Drop by spoonfuls in clumps on greased wax paper and decorate with 3 red hots each.
• Once cool, transfer to lightly greased serving/storage tray with lightly greased fingers.