Cornflake Cookies

Every year, on September 11th, I take cookies to the local fire station. This was my tenth year. I know that, because the whole reason I started taking cookies was as a way of healing for me after the horrible tragedy in 2001. You know what I’m talking about, I’m sure.

That’s how it started, but I didn’t stop. I kept it up as my way of never forgetting and to show my gratitude – however small of a gesture it may be- to our first responders.

Weeks before I start pouring over my recipes and trying to decide what to make. Not every year has been cookies. One year I took all sort of candy treats, but made wrappers for them (wish now I had took pics to share…oh well). Each year I made a card on the computer, different pictures, graphics, sayings, but all ended with a thank you to our local heroes .

This brings me to the cookies-of-the-day… Cornflake Cookies.

My mom has made these for years. There never was really a cup-of-this- a teaspoon-of-that measurement. You know how those old handed down recipes go, right? Frustrating! LOL

Well, I “tweaked” this one a bit and am giving you some measurements. The original one had coconut. I’m not much of a fan of coconut, so I replaced it with oats. I like it just as much. My sister, Becky, still makes hers “mom’s way” with coconut. I won’t eat coconut cream pie, but I will eat her cookies! LOL

I made extra this year so I could take some to Sunday School at church. I promised ‘em I’d post the recipe on my blog this week, and since it’s Friday…I’d better get crackin’, don’t ya think?

Cornflake Cookies

2 cups brown sugar
2 cups white sugar
2 tsp vanilla
* 2 cups oil
4 eggs
2 cups flour
2 tsp baking soda
1 tsp salt
1 1/2 cups quick cooking oats
4 cups cornflakes

In a (very) large  bowl, cream sugars, vanilla, oil and eggs.  Add flour, soda and salt.  Fold in oats and cornflakes.
Drop onto ungreased cookie sheet (a cookie scoop - or small ice cream scoop works great)
Bake approx. 12 minutes in preheated 350 degrees oven.
Try to wait until cooled to eat!!!

Note:  Another updated change,  my mom's original recipe called for shortening.  I use oil in this one.

This makes alot - but you can freeze 'em, at either the "raw" stage, or the "done" stage.   Enjoy!