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Eleventh Annual Twelve Days of Christmas Cookies: Coconut Cornflake Sandies

Coconut Cornflake Sandies 3

DAY 6: Coconut Cornflake Sandies

For those that like their cookies crisp, these are perfect: crispy, but not dry or crumbly. And a great way to use up some cornflakes in the cabinet that no one wants to finish.

Coconut Cornflake Sandies 2


Coconut Cornflake Sandies

  • Servings: 4 dozen cookies
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Coconut Cornflake Sandies 3

1 cup unsalted butter, softened
1 cup oil
1 cup sugar
1 cup brown sugar
1 egg
2 tsp vanilla extract
3 ½ cups flour
1 tsp baking soda
1 tsp salt
1 cup rolled oats
1 cup crushed cornflakes cereal
½ cup shredded coconut
½ cup chopped pecans

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.

In a large mixing bowl, beat butter, oil, and sugars until light and fluffy. Beat in egg and vanilla.

In a small mixing bowl, whisk together flour, baking soda, and salt. Gradually beat into butter/sugar mixture, until just mixed. Beat in oats, crushed cereal, coconut, and pecans.

Let dough sit at room temperature for 10-15 minutes before scooping.

Using a cookie scoop, place level scoops of dough on baking sheets, about 2” apart. Bake for 8-10 minutes. Cool 2-3 minutes on the baking sheets and then remove to wire racks to cool completely.

Makes about 4 dozen cookies.


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