fbpx

Evil Eva’s Crispy Drop Cookies

20-30 minutes

easy

about 36 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!

Want to add crunch? Add cornflakes.

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.

Substitute chocolate or white chocolate chips!

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! <<<

No Reviews

Ingredients

Adjust Servings
1cup butter, softened
1cup dark brown sugar
1cup white sugar
2large eggs
2teaspoons vanilla extract
2 1/4cups all-purpose flour
1teaspoon baking soda
1teaspoon kosher salt
1cup sweetened grated coconut
1cup walnuts, chopped omit for allergies
1cup butterscotch chips you can sub white or chocolate chips!
2 1/2cups corn flakes

Directions

1.

step one

Heat oven to 350 degrees In a stand mixer with paddle attachment, cream together the sugars and butter on low. When a paste forms, beat on medium-high until consistency is fluffy. Scrape down sides before the next step.
Mark as complete
2.

step two

Add eggs and vanilla on low. Then whip on high until fluffy.
Mark as complete
3.

step three

In a separate bowl, whisk together flour, baking soda, and kosher salt. Add to mixer and mix on low until fully combined.
Mark as complete
4.

step four

Add coconut, chopped walnuts, cornflakes, and butterscotch chips. stir until just combined.
Mark as complete
5.

step five

Scoop cookies onto baking sheets a few inches apart. Bake for 10-12 minutes or until cookies no longer look wet on top. Allow to cool for 10 minutes before moving to a rack to cool. Also, make sure you eat a few warm! Store in an airtight container.
Mark as complete

Leave a Reply

Your email address will not be published. Required fields are marked *