And so full of memories for me. My Grandma used to make corn flake cookies. They never lasted long. After Grandma was gone, we'd often make them at Christmas, but no one in the family ever seemed to know the exact measurements or have notes on the best liner for the baking sheets (parchment!). Figuring it out was always part of the fun.
Talking with my siblings and cousins about the right way to make these cookies always reminds me of our childhood, when our biggest worry was what was for dinner.
A recent visit from my brother made me think about cornflake cookies and I wanted to make them for my boys. We ran out of time to whip up a batch while their uncle was here, but since we had bought all the supplies, I made some this week.
With just 3 ingredients, these treats are super simple to make. The result? A delicious cookie that is hard to resist.
Mangia! Mangia!
Andrea
Grandma's Corn Flake Cookies
Inspired by Andrea's Grandma Lucy Tortora
1 18 ounce box of corn flakes cereal
2 1/2 cans condensed milk
2 12 ounce bags chocolate chips (we used a holiday variety with red and green chips)
Note: Use your favorite chip. Butterscotch, mint, etc.
Line 2 or 3 cookie sheets with parchment paper. Preheat oven to 350 degrees.
Pour half the box of cereal into a large bowl. Add 1 can of condensed milk. Pour in the rest of the cereal and the second can of milk. Stir to combine, mixing until all of the cereal is coated in milk.
Let rest for 5 minutes. This helps make the mixture sticky enough so that the chocolate chips don't fall to the bottom of the bowl.
Add chocolate chips and 1/2 can of condensed milk. Stir to combine.
Using two spoons, scoop up some cookie mixture and gently press together. Drop onto cookie sheet and press together again with spoons if needed.
Bake for 8 minutes or until cookies start to brown along the edges. Remove from oven and let cool completely.
Use a spatula to lift cookies from pans. Store in airtight containers.
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