The stains & tears on the notecard gave me hope because that is usually indicative of a well-tested (and tasty) recipe. I then took one look at the ingredients, saw ‘sweetened dry cereal’ and knew I had to give it a shot. I also knew I needed to do some research because to me ‘sweetened dry cereal’ means ‘Lucky Charms’ and a cookie full of Lucky Charms sounds…well a little strange to be honest. So I went to my trusty friend Mr. Google and discovered that the recipe is often referred to as ‘Cowboy Ranger Cookies’ which made this former Texan happy. I also discovered the sweetened dry cereal is usually corn flakes, which honestly sounded more appetizing in a cookie than Lucky Charms (no offense Lucky Charms, we still love you). The recipes I found online also used vegetable shortening instead of the oleo noted in this recipe. While I’ve used shortening in cookies in the past and they do give cookies a nice texture, I find it leaves the cookie with something lacking in the taste department. So I fell back on my trusted standby: butter. The result was something wonderful my friends. Enjoy.
Sift together 2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder & 1/2 teaspoon salt in a medium-sized bowl. If you are thinking this salt looks a little pink well….you’re right. I ran out of regular salt a few weeks ago so I’ve been using Himalayan Sea Salt. No difference, just pink. Set sifted ingredients aside.
Move on to the holy trinity of baking; 1 cup softened butter, 1 cup white sugar & 1 cup brown sugar, cream together.
Add 2 eggs (always make sure they’re room temperature, Sally has a good post on this) and 1 teaspoon vanilla. It’d probably be best to add the eggs one at a time but I just got so darn excited about this recipe I threw everything in. What I’m saying is, don’t be like me.
Stir in the sifted ingredients. Stir until just mixed.
Stir in 1 cup oatmeal & 1 cup chocolate chips. I prefer milk chocolate in cookies and I happened to have these mini Hershey’s Kisses in my pantry. This was a very good choice my friends.
Now we add 1 cup corn flakes. Not Frosted Flakes, plain corn flakes. Stir until mixed. The flakes will break apart a bit and that’s fine. I’ve seen some recipes say to lightly crush the cereal before adding to the dough but my stained & tattered notecard didn’t say that so I didn’t. Go with your heart on this one.
Drop tablespoon-sized balls into an ungreased cookie sheet. The dough is sticky and I had a feeling that the cookies were going to spread so I left about 3 inches between each cookie. That worked perfectly as they did spread quite a bit.
Bake at 350* for 10 minutes. Mine took the entire 10 minutes. You will need to leave them on the cookie sheet for a few minutes as they need to set for a bit. If you try to take them off the cookie sheet right away, they will fall apart. Learn from me, grasshopper. Ahem.
The result? Man oh man, the result is one seriously awesome cookie. I tend to prefer cookie dough over cookies. I can eat half a bowl of cookie dough in one sitting but I can honestly take or leave cookies. But there’s something about the mixture of chocolate, oatmeal and corn flakes that make these cookies darn near irresistible. I ate 6 before I even realized what I was doing. I then quickly boxed up the rest of the cookies and shipped them to loved ones before I could plow my way through the entire batch. Try them! You won’t regret it.
1 cup butter, softened
1 cup white sugar
1 cup brown sugar
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup oatmeal
1 cup chocolate chips
1 cup corn flakes cereal
Preheat oven to 350*
In a medium-sized bowl, sift together flour, baking soda, baking powder and salt. Set aside. Cream together butter and sugars. Add eggs one a time and vanilla. Stir in sifted flour mixture, stir until just combined. Add oatmeal and chocolate chips, stir until just combined. Stir in corn flakes.
Drop tablespoon-sized balls onto an ungreased cookie sheet. Leave several inches between each ball as the cookie will spread quite a bit. Bake at 350* for 10 minutes until golden. Leave cookies on the pan for a few minutes before moving to cooling rack.