Submitted by Cheryl Stitham White
This is basically a sugar cookie dough with un-crushed corn flakes folded in. The dough will be chunky. You need to be sure to coat all the flakes with some of the dough. With the raisins and cornflakes in them, you can actually eat them for breakfast!
Yield: ( depending upon how much raw dough you eat) about 3 dozen.
1 cup sugar
1/2 cup butter or shortening
1 1/2 cup flour
1/2 teaspoon baking soda
1 cup raisins
1/2 cup shredded coconut
4 cups un-crushed cornflakes
Combine sugar and butter or shortening. Beat till fluffy.
When blended, add flour and baking soda.
After blended, stir in raisins, coconut, and cornflakes. (I add the cornflakes stirring by hand.)
The dough will be stiff. Drop the dough by spoonfuls on greased cookie sheets. (Sometimes you have to press the dough back together.)
Bake at 350 degrees for ten minutes. Then rotate pans and cook for about five minutes more. Be careful, because they can get hard before they burn. You want to take them out when your finger will make a slight impression.