Prep 15 mins
Cook 15 mins
I have not tried these cookies. I'm posting this for safe keeping. I found this recipe in The Breakfast Book. These cookies are crisp, and filled with irregular crunch and raisins.
- Preheat the oven to 350. Don't grease the baking sheets.
- Put the shortening, sugar, and egg in a mixing bowl. Beat until smooth. Add the baking soda, salt, cinnamon, and flour and beat until well blended. Add the oats, cornflakes, and raisins. This is going to be a stiff dough, but exert a little vigor and stir until the oats, flakes and raisins are well distributed.
- Drop rounded tablespoons of dough onto the baking sheets about 1-inch apart. Bake for 15-17 minutes, or until lightly golden. Remove from the oven and let cool.
I cant believe that these tasty morsels havent been reviewed earlier! They are so quick and easy to whip up and taste really nice! They are soft yet crunchy at the same time due to the addition of flakes. I made half the recipe, used spelt flakes in place of the cornflakes and reduced the sugar to less than 1/4 cup. Still they had a lovely fruity sweetness from the raisins and I luved them that way! It made 7 cookies for me (teasppon size). Out of the three recipes I made today, I liked this one best. Thanks so much for sharing with us, Christine!