These cookies are loaded with spices, nuts, corn flakes and oats (and a bit of coconut, too!), making for an unexpectedly delicious treat with a treasure in every bite. Make as cookies or timesaving bars.
7 dozen 2-inch cookies
1 1/2 cups unsifted all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon mace
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon powdered cloves
1 cup butter, softened
1 cup firmly packed brown sugar
1 1/2 cups granulated sugar
3 tablespoons milk
1 1/2 teaspoons vanilla
2 large eggs, lightly beaten
1 cup corn flakes (dry, not crumbled)
3 cups rolled oats (quick or old fashioned, uncooked)
1 cup shredded coconut
2 cups (12 ounces) GUITTARD REAL MILK CHOCOLATE or SEMISWEET CHOCOLATE CHIPS
1 cup pine nuts, peanuts or chopped walnuts
Lightly grease cookie sheets. Preheat oven to 350ºF.
In a medium bowl, combine flour, baking soda, salt and spices. Set aside.
In a large bowl, cream butter and sugars until smooth. Add milk, vanilla and beaten eggs and mix well. One at a time, stir in corn flakes, oats, dry ingredients, coconut, chocolate chips and nuts, just until each addition is incorporated.
Drop dough by well-rounded teaspoonfuls onto greased cookie sheets. Bake for 10-12 minutes; let stand 2 minutes before removing from cookie sheets.
Sierra Nuggets Pan Cookies: Prepare dough as directed. Spread evenly in greased 15x10x1- inch pan. Bake at 350ºF for 20-25 minutes. Cool before cutting into 35 two-inch bars.