“Nope. You don’t need to live on a farm to make or eat these cookies.”
That’s what I said about these cookies when I first published this post on June 14, 2010. Pretty clever, huh?
These cookies are not household in name (most people have never heard of this cookie when I bring it up), but they should be. These cookies are seriously rockstar. They rival Monster Cookies, which I usually ask my mom to make every year when she’s making Christmas cookies (especially if she’s visiting me or I’m visiting her.) Take your standard chocolate chip cookie recipe, add oats, coconut and cornflakes and that is what makes a Farm Cookie. Not sure the title is particularly representative of the cookie but it is what it is. Perhaps someone on a farm created the recipe.
These cookies are so jam-packed with ingredients you will need to stir the ingredients by hand toward the end. I guess unless you have an industrial-sized mixer. I have a pretty hefty one that would probably do the trick but I have it in storage. My old, battered Kitchenaid mixer with a 4.5 quart bowl can’t handle this recipe toward the end. Just a word of warning!
- 1 c. brown sugar
- 1 c. granulated sugar
- 1 c. butter or margarine
- 2 eggs
- 2 ½ c. flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 c. oatmeal
- 3 c. cornflakes
- 2 c. coconut flakes
- 1 heaping c. chopped walnuts or pecans
- 1 tsp. vanilla
- 1 12-oz package chocolate chips
- Preheat oven to 375 degrees.
- Using a mixer, cream butter. Add sugars and cream well. Add eggs and vanilla, mix.
- Add flour, baking powder, baking soda, and salt. Mix well. Add oatmeal, cornflakes, coconut, nuts, and chips.
- Roll into large balls and press onto greased cookie sheet. To give your cookies a pretty appearance, dot the top of the cookies with chocolate chips. These cookies will not spread so don’t worry about placing them close together.
- Bake 8 to 10 minutes. Let cool before removing from baking sheet.
- Makes approximately 3 dozen large cookies.
“This is a recipe my mom discovered a few years back. It quickly became one of her most often used cookie recipes. I made these cookies using Blue Bonnet 53% vegetable oil spread (because it was on sale). I kicked in an additional cup of cornflakes and coconut (reflected in the recipe listed above).
“Note: When I add 1 c. ground flaxseed to the batter, I am able to convince myself that eating three or four cookies in a sitting is doing my body a favor.”
I did not add a cup of ground flaxseed today. I don’t know how I would have fit any additional dry ingredients into my mixing bowl. As is, I could barely get the slippery chocolate chips to adhere to the cookie dough! I didn’t say whether I added an additional cup of flaxseed or swapped ingredients but I would say you could easily swap ground flaxseed for the nuts in the recipe. I’m not usually a fan of nuts in cookies but I like them in these cookies. Plus they are chopped up so finely (for the most part) you almost don’t notice there are walnuts in there.