Combine flour, baking soda, baking powder, and salt; stir well until
blended.
Beat 1 cup shortening at medium speed with an electric mixer until
creamy; gradually add sugars, beating well. Add eggs and vanilla;
beat well. Add flour mixture, mixing just until blended. Stir in oats
and cornflakes.
Drop dough by heaping tablespoonfuls, 2 in. apart, onto lightly
greased baking sheets; flatten slightly. Bake at 325 for 12 to 14
minutes. Cool slightly on baking sheets. Transfer cookies to wire
racks to cool completely.
Microwave white chocolate and 3 Tbsp. shortening in a medium-
size microwave-safe bowl at HIGH 1 minute or until white
chocolate melts, stirring once. Stir in peppermint extract. Dip
flat bottom of each cookie into melted white chocolate, letting
excess drip back into bowl. Place dipped cookies, dipped side
up, on wax paper; let stand 1 hour or until white chocolate sets.
Originally Submitted
11/28/2010
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