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Corn Flakes Cookies are probably the first cookie that my mom ever taught my brother and me how to make. They are really simple and you need just a few basic ingredients.
Every once in a while my brother and I start talking about these cookies and how we used to make them. Was it two eggs or three? How much sugar? What temperature did mom set the oven at?
I tried a few batches and as much as I try, mine are never as good as moms were, but this is pretty darn close. But, in my mind, nothing I cook or bake will ever be as good as what mom did. I sure do miss her!
I have seen many meringue recipes similar to this, where you bake the cookie in a very low oven temperature for a couple of hours, or turn the oven off and leave them in overnight. My mom would make them in less than 30 minutes. If one of us was in the mood for these cookies, we didn’t have a long wait. They came out big, and light, and they had just a little bit of crispness on the outside, and were a little chewy on the inside. If there were any cookies left the next day, they would be even chewier. Mine come out of the oven more like moms were on day two. We loved these cookies when we were kids, and now I am sharing them with my kids.
Thank you, Alton Brown, for sharing the picture of my cookies on Instagram today. I can’t tell you what a thrill that was!
Here is my best attempt at duplicating my mom’s recipe.
Put two egg whites in the mixer.
Beat egg whites until foamy.
Gradually add sugar and vanilla and continue to beat until stiff peaks form.
Gently fold in the Corn Flakes.
Scoop cookie batter onto greased cookie sheet. Bake in a 300-degree oven 25 – 30 minutes.
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Corn Flakes Cookies
2 Egg Whites
1/2 cup Sugar
1 teaspoon Vanilla
3 – 4 cups Corn Flakes
Beat the egg whites until they start to turn foamy. Gradually add the sugar and then the vanilla. Continue to beat until stiff peaks form. Gently fold in the corn flakes. If you are using small eggs, 3 cups of corn flakes may be enough. Today I used jumbo eggs, so I added 4 cups of corn flakes.
Using 2 tablespoons, scoop the batter onto greased cookie sheet. Bake in a 300-degree oven for 25 – 30 minutes. You do not want them to brown too much, but you want to bake them until they are no longer sticky. Cool cookies for about 1 minute before removing from pan.
This recipe makes 18 – 24 cookies.
* I am sure my mom never set the oven as low as 300 degrees, but we had a very old oven that we were lucky worked at all. It is anyone’s guess what the actual temperature really was.
Corn Flakes Cookies
Ingredients
- 2 Egg Whites
- 1/2 cup Sugar
- 1 teaspoon Vanilla
- 3 – 4 cups Corn Flakes
Instructions
- Beat the egg whites until they start to turn foamy. Gradually add the sugar and then the vanilla. Continue to beat until stiff peaks form. Gently fold in the corn flakes. If you are using small eggs, 3 cups of corn flakes may be enough. Today I used jumbo eggs, so I added 4 cups of corn flakes.
- Using 2 tablespoons, scoop batter onto greased cookie sheet. Bake in a 300 degree oven for 25 – 30 minutes. You do not want them to brown too much, but you want to bake them until they are no longer sticky. Cool cookies for about 1 minute before removing from pan.
- This recipe makes 18 – 24 cookies.
My made made these cookies and I have been serching for the recipe for years. All i’d find have coconut in them. My mom’s did not and I don’t like coconut. The only thing I can think about yours being a bit chewy right from the oven is I’m pretty positive my mom put a tsp of cream of tarter in hers.
Thanks for the recipe, I intend to try it.(have to get some cornflakes first.
Hi,
I have heard the comment about cream of tarter before. My mom may have used it occasionally too, but I know we didn’t always have it on hand. I remember hers being chewy sometimes, and sometimes a little lighter and crisper. The cream of tarter is probably the difference. My brother and I loved these cookies when we were kids and they bring back great memories. 🙂
I have a similar recipe from my great aunt, almost the same but in her version there is 1 cup of sugar (not half) and 1/2 a tsp of salt, also she adds 2 tablespoons of melted butter to the egg mixture (no vanilla though), as well as 3/4 of chopped peanuts and 3/4 desiccated coconut..the butter might be the missing element, it makes a big difference 🙂
I don’t remember my mom ever adding butter, but I will give it a try. Thanks! 🙂
Congrats on your instagram share! 🙂 Thanks for sharing this easy recipe at The Weekend Social. Hope to see you again Thursday 9:00 PM EST. http://www.theKitchenChopper.com
Thank you for hosting a great link-up! 🙂
Wow, how cool are these cookies and that Alton Brown shared them on Instagram! All month long I am featuring different holiday cookie creations for my cookie countdown to Christmas! I would love it if you stopped by to check it out! 🙂
Cathy @ threekidsandafish.com
Thank you! I will stop by and check out your cookie countdown. 🙂