Evil Eva’s Crispy Drop Cookies

When I came upon this drop cookie recipe, I’ll admit I was a little hesitant to make it. Cornflakes? Coconut? It sounded a little sketchy, but I had this sneaking suspicion that this might be a hidden treasure waiting to be rediscovered. Typed on a notecard and stained with fingerprints and splotched with dough, I could tell these cookies were baked a lot. When I say these were great, Im not doing these any justice. They’re absolutely fantastic.

If you learn anything from my blog, it’s this: ALWAYS bake the recipes with the most stains. More stains means they were baked frequently and is usually a clue that they’re going to be really good. Trust me. Just bake it. It may just surprise you!

Like with a lot of old recipes, sometimes a few adjustments have to be made to modernize them just a little. The first time I made these, I subbed butter instead of shortening. Partly because I didn’t have shortening on hand and it was fairly late, but also because butter just makes everything better. You can’t convince me otherwise. When you change the fat, there’s always a possibility that you’ll have to adjust the dry ingredients to accommodate. When I initially made these, they came out like lumps pancakes, signifying they needed a bit more flour.

If you’re ever unsure about how cookies will turn out, just bake a couple and then assess how much flour needs to be added, if any. That way you don’t bake an entire batch of pancakes if you need to add anything. I typically mix in an extra 2 tablespoons at a time and then bake a couple more to see where we’re at. When the two come out right, I know I can bake the rest and get perfect cookies.

Try this recipe and let me know what you think!

ps. I WROTE A COOKBOOK! It comes out August 31, but you can preorder it now right >>> HERE! <<<