rusty's oatmeal cookies

One of the original recipes in my box is a family favorite with a secret ingredient.  It's written in my high school handwriting on an index card.  In loopy letters, "Rusty's Oatmeal Cookies."  A recipe my mom gave me for a very special purpose:  a first dinner at my boyfriend's house.  With his parents.  (Now, 12 years later, my beloved in-laws.)

It had to be easy.  It had to be good.  A thoughtful and unassuming hostess gift.  I had no idea how to cook, but these were so easy and thank goodness I pulled it off.

My father-in-law is a kind soul and let me believe they were the best cookies he had ever had.  He must have eaten 5 or 6 in front of me.  His indulgence gave me confidence and put me right at ease.

I made Rusty's Oatmeal Cookies again today and realized maybe his gesture wasn't such a stretch -- they're pretty fantastic cookies!  Thanks, Mr. C.  Thanks, Mom.  Thanks, Rusty, whoever you are.

But let's not forget that secret ingredient:  corn flakes.  I know, it sounds weird, but the cereal makes these cookies deliciously chewy and not so granola.   Just be sure the corn flakes are really fresh right out of the box and haven't been sitting around for a while (like corn flakes tend to do).  You can use the stale leftover ones for a fried chicken coating or something.

In the meantime, if you love oatmeal cookies, give these a try.  They are great with raisins or with cherries and chocolate chips if you prefer.

Hope you can share them with someone you love.  Rusty's recipe follows.


Rusty's Oatmeal Cookies

1 cup (2 sticks) stick shortening (such as Earth Balance vegan shortening)
1 cup brown sugar
1 cup (scant) granulated sugar
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour or gluten-free flour mix
1 teaspoon baking powder
3/4 teaspoon salt
2 teaspoon baking soda
2 cups fresh corn flakes cereal
2 cups rolled oats
1 cup raisins (or any combination of dried cherries, nuts, chocolate chips, white chocolate chips, etc.)

Preheat oven to 325.

In the bowl of an electric mixer fitted with the paddle attachment, cream together shortening and sugars until very light and fluffy. Scrape down the sides of the bowl a couple of times to ensure it's all mixed together well.  Add the eggs and vanilla.  Beat well.

In a separate bowl, sift together flour, baking powder, salt, and baking soda.  Slow mixer to the lowest speed and gradually add the flour mixture just until incorporated.  Scrape down the sides of the bowl and remove from the mixer stand.

With a wooden spoon or spatula, fold in oats and corn flakes to the cookie dough.  It will be stiff.  Don't worry if the corn flakes get crushed.  They are supposed to.   Fold in raisins.

Drop by tablespoon about 2 inches apart  on a cookie sheet lined with a silpat liner or parchment paper. Bake for 11 minutes, just until the edges are golden.  Allow to cool several minutes on the cookie sheet, then transfer to a wire rack.  These cookies are best when they have cooled completely.

Note:  This recipe is dairy free and could easily be made gluten free by substituting gluten-free flour for the all-purpose flour and keeping an eye on the labels of the other ingredients.