Category Archives: Cookies

No Bake Corn Flake Cookies

Oh my goodness you guys, it has been a loooong summer already. Things have been super crazy around here, which is why I haven’t been posting much. But I think things are calming down, so I am hoping to get back to a semi-regular schedule here on the blog.

Also, it has been super hot here the last few weeks, and it looks like it is going to continue for a while. Are you dealing with this extreme heat as well? If you are, and even if you aren’t, you’ll love the next few recipes I’ve got planned for you, since they are all no bake! This first one couldn’t be easier. It is only four ingredients, and you probably have most of them in your pantry now. You only need chocolate chips, butterscotch chips, peanut butter, and corn flakes.

But as always around here, there are lots of ways you can customize it. The original recipe, which my family has made for years, uses marshmallows in place of the corn flakes and presses in into a 9″x13″ pan. My college roommate once made something similar with corn flakes. Since I am not a fan of marshmallows (that original dessert is just about the only way I eat them), I loved that twist on the bars. You can use either marshmallows or unsweetened cereal, or a combination of both. If you don’t like corn flakes, I would try something like Chex cereal, or even Rice Krispies. You want something that isn’t too dense. You could also stir in some nuts or even dried fruit if that’s your thing.

These cookies are simple and quick to put together, and they won’t heat up your kitchen. They aren’t fancy, but they are delicious. I hope you try them, because I know you will love them!

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No Bake Corn Flake Cookies
Servings
cookies
Servings
cookies
Instructions
  1. Melt chocolate chips, butterscotch chips, and peanut butter in a large bowl in the microwave, or a large pot on the stove top on medium-low.
  2. Stir in corn flakes, gently, until completely coated.
  3. Scoop with a large ice cream scoop onto parchment lined baking sheets and refrigerate until firm, about 15 minutes.
  4. Store at room temperate, for softer and slightly sticky cookies, or in the refrigerator for firmer (and less messy) cookies.
Recipe Notes
  • For bars, press into a greased 9"x13" pan. Refrigerate until firm before cutting.
  • Use 2 (10 oz) packages of mini marshmallows in place of the corn flakes.
  • Use a combination of marshmallows and corn flakes.
  • Use any other cereal of your choice - preferably an airy cereal like Chex or Rice Krispies.
  • Substitute 1 cup of cereal (or marshmallows) with 1 to 2 cups of nuts or dried fruit.
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Coffee Chocolate Chip Oatmeal Cookies

I know what you’re thinking. You’re thinking you don’t need another chocolate chip cookie recipe. But you’re wrong. Because not only is this cookie delicious and different than most of your chocolate chip cookie recipes, this one doesn’t have to be a chocolate chip cookie.

This recipe is based off of a recipe we made all the time as kids. We always had homemade cookies in our school lunch. Always. (My mom is the best. 🙂 ). The oatmeal chocolate chips cookies were a regular and a favorite. I was thinking about them the other day, and I thought they might be improved with a bit of coffee. (I was right). I made a few other changes (took out one egg white, used all brown sugar, melted the butter) to make them even chewier. Also a good idea.

But as I said, these don’t have to be chocolate chip cookies. In fact, the original recipe called for either chocolate chips OR shredded coconut. You could absolutely make that substitution here. Or add chopped nuts. Or dried fruit (you know, like raisins, if you’re in to that kind of thing). Or any combination of the above. The coffee is not an overwhelming flavor, but it really does add an interesting element to the cookie. Yes, you can leave it out. Or, if you want a real coffee punch, use up to twice the amount I’ve called for.

One thing you shouldn’t do is skip the chilling the dough step. Especially when using the melted butter, you really need to chill the dough to get a thicker, chewy cookie. Unless you want a thinner, crispier cookie. In which case, you should bake these as soon as they are mixed. (But seriously, why would you want that??) Whatever way you make these, you should definitely make them soon. I was informed that these are “husband approved”, and that I didn’t need to bring these in to the office to share. (Sorry guys!) 🙂

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Coffee Chocolate Chip Oatmeal Cookies
Course Dessert
Servings
cookies
Ingredients
Course Dessert
Servings
cookies
Ingredients
Instructions
  1. Combine melted butter and brown sugar and mix well.
  2. Add egg, egg yolk, coffee (dissolved in water), and vanilla and mix until combined.
  3. Add dry ingredients, mixing just until combined.
  4. Stir in chocolate chips or other mix-ins.
  5. Refrigerate dough at least 30 minutes.
  6. Scoop chilled dough by heaping tablespoons onto cookie sheets.
  7. Bake at 350 degrees F for 12 to 15 minutes or until golden brown and just set. Do not overbake.
  8. Cool completely on wire rack. Store in airtight container up to a week.
Recipe Notes
  • Use any flavor chips you like.
  • Substitute chopped nuts, shredded coconut, and/or dried fruit.
  • Use any combination that sounds good to you!
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Chocolate Covered Strawberry Ladybug Cookies

I promised you more spring treats, so here you go! As some of you may know, and many of you probably don’t, I have adored ladybugs my whole life. I have collected ladybugs in any form for as long as I can remember. And I have to tell you, most of the year there aren’t many ladybugs to be found in the stores. My sister collected pandas, and you could find those almost anywhere. I’ve known people who collect pigs or roosters – also pretty easy to find. Ladybugs – not so much. Around Valentine’s Day and Easter you see a few more around, but even then they are pretty scarce. Even so, I have amassed a pretty impressive collection, if I do say so myself. Towels, jewelry, wall art, soap dishes (that one in the picture above – I use it for a spoon rest on my stove!), toys, figurines, etc., etc. But I’m pretty sure it all started with this lovely lady right here.

These cookies are an adaptation of a cookie we started making when I was pretty young. My mom had saved a pull-out section of a Good Housekeeping magazine from the 1980s. It was a special Christmas cookie section for “Christmas Toy Cookies”. One of the recipes was for a ladybug cookie. What that has to do with Christmas or toys, I don’t really know. But I do know I loved making and eating those cookies. The original recipe was for a vanilla cookie with maraschino cherry, or red hots, spots. I decided to go more true-to-life, and make a red body with chocolate chip spots. And if I was going to add color, I figured I might as well add flavor!

The recipe as I have written it adds strawberry flavoring, which I’m sure many of you will enjoy. I, on the other hand, do not like strawberries. I know, I know. I told you I was a picky eater. I did have a bottle of pomegranate flavoring in my cabinet, begging to be used, though, and this seemed like the perfect opportunity. You can use either of those flavors, or go with cherry or raspberry. Ooohh, or cinnamon….that would be fantastic, too. You could even leave the flavoring, and the color, out if you wanted to. This is a soft, slightly cakey cookie full of flavor. And they are pretty darn cute, too. 🙂


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Chocolate Covered Strawberry Ladybug Cookies
Servings
cookies
Ingredients
Servings
cookies
Ingredients
Instructions
  1. Cream butter and sugar until light and fluffy. Mix in eggs.
  2. Add salt, baking soda, and flour; mix well.
  3. Remove 1/4 cup of the dough, and stir the melted chocolate into that portion.
  4. Add the extract and food color to the plain dough. I used enough food color to make a bright red, but adjust to your tastes.
  5. Divide the red dough into 36 pieces, each approximately 1 to 1 1/2 tablespoons. Shape each piece into an oval and place onto ungreased cookie sheets.
  6. Divide the chocolate dough into 36 pieces, about 1/2 teaspoon each, and push into one end of each oval.
  7. Use the back of a butter knife to make a deep line down the center of each cookie, to define the "wings".
  8. Push mini chocolate chips into each wing. I use 2 or 3 per side, but use as many as you'd like.
  9. Bake at 350 degrees F for 12 to 15 minutes, or until cookies are set. If you don't use the food coloring, there will be very light browning, but you cannot see this on the red cookies.
  10. Cool completely on wire racks and store in an airtight container up to a week.
Recipe Notes

Use any flavor extract, and food coloring, you like. Raspberry, cherry, pomegranate (like I did), even cinnamon would be good if you want to keep them red. Or leave out the extract (use some vanilla),  and food coloring if you prefer.

I used flavoring oil, from LorAnn, which is much more concentrated. If you use those, start with 1/4 teaspoon and slowly add from there. I used about 1/2 teaspoon of the pomegranate flavor.

For an extra hit of chocolate, dip the bottom of cooled cookies into melted dark or milk chocolate and set on waxed paper until chocolate sets.

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