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Nutrition Facts
Serving Size 1 (146g) Recipe makes 12 servings
Calories 636
Calories from Fat 277		(43%)
Amount Per Serving		%DV
	Total Fat 30.9g	47%
	Saturated Fat 17.0g	85%
	Monounsaturated Fat 9.3g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 86mg		28%
Sodium 377mg		15%
Potassium 424mg		12%
Total Carbohydrate 86.8g		28%
	Dietary Fiber 3.5g	14%
	Sugars 50.9g
Protein 7.8g		15%
detailed view... how is this calculated?

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⁽³⁾ RATE IT NOW Print Recipe

By: Chef TraceyMae
Mar 10, 2007

This recipe was submitted by my friend Joy Lavin-Jones, for the Cal Fish and Game, Wild and Wonderful Recipes II. The added crunchiness comes from the corn flakes.

SERVES 12 , 3 dozen (change servings and units)

Ingredients

2 cups packed brown sugar
1 1/4 cups butter, softened or margarine
2 eggs
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 dash salt
2 cups cake flour
1 teaspoon vanilla
1 1/4 cups raisins
1 1/4 cups quick-cooking oats
3 1/2 cups corn flakes
1 1/2 cups shredded coconut
1 cup nuts, chopped

Directions

1
In a large saucepan, combine brown sugar and butter. Cream until well blended.
2
Stir in eggs and mix well.
3
Combine baking soda, baking powder, salt and flour. Fold into sugar-butter mixture.
4
Stir in vanilla, raisins, oats, corn flakes, coconut and walnuts. Blend well.
5
Scoop out balls of cookie dough with an ice cream scoop or tablespoon onto cookie sheets.
6
Flatten each scoop slightly with palm or glass.
7
Bake at 350° for 13-15 minutes.

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Featured Reviews for This Recipe

From: Chef on the coast

On Jun 6, 2009

All the guys here give this a thumbs up! I followed the recipe and even added mini chocolate chips to the dough. I'll be making these again. I should note I used regular oats instead of quick cooking - personal preference. Thanks for sharing! Made for the June 2009 Aussie/NZ recipe swap.

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From: 2Bleu (Bird&Buddha)

On Dec 17, 2007

I was a little worried with the small amount of flour used for these cookies, and looking at the batter, it was dark like peanut brittle. But my worries were over once they were done. they came out perfectly. They have a little of everything in them, like a breakfast bar. I used sliced almonds for the nuts. Thanks for sharing this nice cookie recipe. -Bird-

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From: English_Rose

On Sep 29, 2007

YUM YUM YUM! Made these the other night and took some into work - thank god I didn't take the whole batch, they were gone in minutes!!!! Loved the crunchy addition of the cornflakes wqill definitely be making these again, made for PAC Fall 07.

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