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!

PRAYER REQUEST TUESDAY

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Ghiardelli Chocolate Cake - Revisited



Do you remember this trifle I made as a result of a cake failure? 

(I blogged about it here)

It was yummy but that was not what I was going for.  At first I made it in a regular old-fashioned bundt pan.  

The recipe said to bake it in a silicone bundt pan.  Ok, I go and buy one of those suckers and try it again. 

 It was a "fail" again.   Ok, I try it a third time, and blog about it with a challenge here.  I included the recipe on this one!  I want this to work!  I had a lot of good suggestions, but no one took on the task. 

Until yesterday.  That's when Carolyn (@temysmom) asked if anyone had a trifle recipe on twitter.  She was planning on making one for Labor Day.  I directed her to the post where I made this cake failure into a trifle.  To my excitement, she decided to take up that challenge and try to make the cake.  WhooHooooo!!!

(I stole this from her post!)

Would you just look at that beauty!!!  I begged her to blog about it, and she did.   You've just got to go over there and read it.   She's my hero now!!  Click on over to This Talk Aint Cheap and read all about it.  And, if you try this sinful cake yourself, DO come back and let me know about it!   I'm not kidding, trifle...cake....it's soooo delicious!   Thank you so much Carolyn for taking on the challenge...and conquering it!  You da woman now!