I saw these Cookies the other day on A Bountiful Kitchen’s Instagram feed. I was intrigued, probably because I had some leftover corn flakes from a Christmas recipe I made a few weeks ago. These cookies are basically a twist on oatmeal chocolate chip cookies. The addition of corn flakes and coconut gives them a little crunch that really elevates these cookies into something special. I knew I could make a few changes to the original recipe to make them a teeny bit lighter. I decreased the amount of sugar by 1/2 cup (and they were still very sweet), swapped out all purpose flour for whole wheat pastry flour, and used dark chocolate chips. I also made 32 cookies instead of 22 and they were still a very good size cookie. Now, I know they aren’t good for you and are still a treat but I always like making little changes when I can to decrease the amount of sugar and increase the amount of fiber in our foods. It’s those small changes over time that have helped change our palate in a positive way.
I shared on Facebook the other day that one of my goals this year is to bake a little more with the boys. I would much rather our family enjoy homemade treats (with at least some nutritional value) rather than a package of Oreos. If you know me at all you know I have a sweet tooth and prefer to keep sweets out of the house most of the time. But it’s important for them to learn how to enjoy treats in moderation and it’s a great opportunity for me to work on my self-control. 🙂
Go ahead, give these cookies a try. I will definitely be making them again.
And, if you are interested, I calculated the calories for the cookies. If you make about 32 cookies they come out to about 200 calories each.
- 1 cup butter, softened, not melted
- ¾ cup brown sugar
- ¾ cup white sugar
- 2 eggs
- 2 tsp vanilla
- 2¾ cups flour (I used whole wheat pastry flour)
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup old fashioned oats
- 1 cup unsweetened shredded coconut
- 1 heaping cup corn flakes
- 1 heaping cup dark chocolate chips
- Preheat oven to 350 degrees convection and place rack in the center of the oven. If no convection, heat to 375 degrees.
- Cut butter into tablespoons and place in a large mixing bowl. Turn the mixer on low.
- Add sugars, eggs, and vanilla. Mix on low until blended.
- Turn off mixer. Scrape down the blades of the mixer and the sides of the bowl with a spatula.
- Add the remaining ingredients to the bowl.
- Mix on low just until the flour disappears and all the ingredients are blended. Do not turn above low speed.
- Using your hands or a cookie scoop, create balls of dough and then press down lightly with the ball of your hand to flatten the dough a bit.
- Bake for 8-9 minutes at 350 degrees convection, or 9-11 regular bake (375 degrees). Don't overcook. They are ready once you see a very slight browning around the edges. They will seem doughy but they will harden as they cool.
- Remove from oven, let cool.
1 cookie = 200 calories