Name: Cottage Cookies
Prep time: 25 min
Cook time: 10 min
Ingredients: 1 C salted butter (at room temperature); 1 C brown sugar; 1 C white sugar; 1 large egg; 1 tsp vanilla extract; 1 C vegetable oil; 1 C rolled oats; 1 C cornflakes cereal; 1/2 C shredded coconut; 1/2 C chopped pecans; 3 & 1/2 C all purpose flour (spooned and levelled*); 1 tsp baking soda; 1/2 tsp salt

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These light and crunchy cookies are loaded with pecans, coconut, rolled oats, and crushed cornflakes. A delicious and unique flavour that is sure to become a family favourite at the cottage.

My Grandmother is an extremely talented cook and baker and many of her recipes are tied to special memories. A family favourite is her cottage cookies.

These are the cookies she would always bake and bring with her whenever she would visit someone's cottage. This recipe also makes a ton of cookies which is perfect for sharing with a large cottage crowd!

WHY YOU’LL LOVE THEM

Perfect texture. These cookies are light, crunchy, and slightly chewy in the centre.

No dough chilling required. The recipe comes together quickly and the dough does not have to be chilled.

A mix of so many flavours. With cornfakes, rolled oats, coconut, and pecans these cookies are full of flavours.

Makes a large batch. This recipe makes 60 cookies, so perfect for feeding a crowd.

INGREDIENTS

Here are some notes on the ingredients. For the full recipe check out the recipe card below.

Butter- This recipes use salted butter at room temperature.
White sugar
Brown sugar
Egg- 1 large whole egg.
Vanilla extract
Vegetable oil
Flour- All purpose flour works best.
Baking soda
Salt
Rolled Oats
Cornflakes cereal
Shredded coconut
Pecans

STEP BY STEP INSTRUCTIONS

Preheat the oven to 350 F and lining baking trays with parchment paper.

In a large bowl cream together butter, brown sugar, and white sugar until light and fluffy. This usually takes a good 5 minutes.

Add in egg and vanilla extract and mix well.

Add in oil and stir until well combined.

Add in the rolled oats, crushed cornflakes, shredded coconut, and chopped pecans and mix well.

add in the cornflakes, oats, pecans, and coconut

In a separate bowl whisk together flour, salt, and baking soda.

Add dry ingredients into the batter and mix until well combined.

Form dough into 1 & 1/2 tbsp balls and place onto a lined baking sheet 2 inches apart. Gently flatten the cookie dough with a fork.

Bake for 10 minutes or until the edges of the bottoms cookies are golden brown. Let cookies cool on the pan before moving.

FREQUENTLY ASKED QUESTIONS

STORING THE COOKIES

These cookies should be stored in an airtight container at room temperature. The cookies keep well up to five days.

CAN I FREEZE THEM?

Yes, you can freeze the cooked cookies up to 3 months.

HOW TO GET PERFECTLY ROUND COOKIES

As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape.

If you don’t have a cookie cutter you can use a glass or a jar lid.

WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?

Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access.

Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.

If you make these cottage cookies please leave a star rating and comment below!

For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats

YOU MIGHT ALSO LOVE

Cottage Cookies

Jessie M

These light and crunchy cookies are loaded with pecans, coconut, rolled oats, and crushed cornflakes. A delicious and unique flavour that is sure to become a family favourite at the cottage.

5 from 1 vote

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Prep Time 25

Cook Time 10

Course dessert

Cuisine American, Canadian

Servings 60 Cookies

Equipment

baking pans
parchment paper
medium and large mixing bowl

Ingredients

1 C salted butter at room temperature
1 C brown sugar
1 C white sugar
1 large egg
1 tsp vanilla extract
1 C vegetable oil
1 C rolled oats
1 C cornflakes cereal
1/2 C shredded coconut
1/2 C chopped pecans
3 & 1/2 C all purpose flour spooned and levelled*
1 tsp baking soda
1/2 tsp salt

Instructions

Preheat oven to 350F and line baking sheets with parchment paper.
In a large bowl cream together butter, brown sugar, and white sugar until light and fluffy. This usually takes a good 5 minutes.
1 C salted butter, 1 C brown sugar, 1 C white sugar
Add in egg and vanilla extract and mix well.
1 large egg, 1 tsp vanilla extract
Add in oil and stir until well combined.
1 C vegetable oil
Add in the rolled oats, crushed cornflakes, shredded coconut, and chopped pecans and mix well.
1 C rolled oats, 1 C cornflakes cereal , 1/2 C shredded coconut, 1/2 C chopped pecans
In a separate bowl whisk together flour, salt, and baking soda.
3 & 1/2 C all purpose flour, 1 tsp baking soda, 1/2 tsp salt
Add dry ingredients into the batter and mix until well combined.
Form dough into 1 & 1/2 tbsp balls and place onto a lined baking sheet 2 inches apart.
Gently flatten the cookie dough with a fork.
Bake for 10 minutes or until the edges of the bottoms cookies are golden brown. Let cookies cool on the pan before moving.

Notes

*Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access. Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.

Keyword coconut, cookies, corn flakes, cottage cookies, crunchy, light, pecans