Crunchy Frostbite CookiesDecember 20, 2011
I promise I’m almost done sharing cookies. Tis’ the season though, right? I have a feeling after this crazy, yet fun week is over I’ll be eating salads for a month, and you won’t see any posts from me that have to do with cookies, candy or cupcakes. (Yeah, right.)
So, I found these yummy cookies while browsing Pinterest. They are super easy to make and super yummy. I love that they use oatmeal and cornflakes (I used Frosted Flakes). It’s nice to do something a little different. Then you dip these babies in white chocolate, and you’re good to go.
Crunchy Frostbite Cookies
recipe from Plain Chicken
- 2 cups all-purpose flour
- 2 tsps. baking soda
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 cup shortening
- 3/4 cup granulated sugar
- 3/4 cup firmly packed light brown sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 1 & 1/2 cups uncooked oatmeal
- 1 & 1/2 cups cornflakes cereal (or Frosted Flakes like I used)
- 8 ounces almond bark
- 1 T shortening
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper, and set aside.
- Stir flour, baking soda, baking powder, and salt in a bowl until well-blended.
- Beat 1 cup of shortening at medium speed using an electric mixer until creamy. Add sugars and beat well. Then add eggs, and beat some more. Then add vanilla extract. Add in flour mixture and mix until well-blended. Add in your uncooked oatmeal and cereal, and stir until blended.
- Drop dough by tablespoons, 2 inches apart, onto lined baking sheets, flatten slightly. Bake 12-14 minutes. Cool slightly on baking sheets, and then move to wire racks to cool completely.
- Once cookies are cooled melt your almond bark and shortening in a medium bowl that’s microwave-safe at high for 1 minute or until chocolate melts.
- Dip flat bottom of each cookie into the chocolate, letting any excess fall off. Place cookies, dipped side up on wax paper and let stand until chocolate hardens.
— the Jilb