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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!

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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.
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2.

step two

Add eggs and vanilla on low. Then whip on high until fluffy.
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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.
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4.

step four

Add coconut, chopped walnuts, cornflakes, and butterscotch chips. stir until just combined.
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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.
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