Christmas Crunchies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Breakfast Foods

  • 1 cup Corn flakes
  • 1 cup Rolled oats, regular

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, firmly packed light
  • 1/2 cup Granulated sugar
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1 Cooking spray, Non-stick

• Nuts & Seeds

  • 1/2 cup Coconut, sweetened
  • 1/2 cup Pecans

• Dairy

  • 1/2 cup Butter, unsalted

Found on afamilyfeast.com

Ingredients

• Non-stick cooking spray
• 1 cup all-purpose flour
• ¼ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup firmly packed light brown sugar
• 1 large egg
• ½ teaspoon vanilla extract
• 1 cup regular rolled oats, uncooked
• 1 cup corn flakes
• ½ cup shredded sweetened coconut
• ½ cup coarsely chopped pecans

Directions

• Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper, very lightly spray parchment with non-stick cooking spray. Set aside.
• In a small bowl, combine flour, baking powder, baking soda and salt. Stir to combine with a whisk. Set aside.
• In the bowl of a stand mixer with the paddle attachment, cream together butter and both sugars until well combined. Add egg and beat until light and fluffy. Stir in the vanilla extract.
• Add flour mixture to the butter mixture and mix to thoroughly combine. Fold in oats, corn flakes, coconut and pecans, mixing until evenly distributed throughout the batter.
• Shape dough into 1-inch balls. Place balls approximately 2 inches apart on prepared cookie sheets.
• Bake for 10-12 minutes or until cookies are very lightly golden brown. Cool cookies on wire rack.