Sierra Nuggets
When we were growing up my siblings and I would often bake cookies. It seems like we frequently would latch onto a specific recipe and make it for a while before switching over to our new favorite. Sierra Nuggets was one of those recipes that we made for a while.
It's a great chewy and crunchy cookie--it reminds me of a good granola bar. In addition to your normal chocolate chip oatmeal cookie ingredients it has a few different ones--crushed cornflakes and a bit of coconut.
Sierra Nuggets
Cream:
1 cup butter
1 cup brown sugar
1½ cups sugar
Add:
1 Tb. milk
1½ tsp. vanilla
2 eggs
1 cup crumbled cornflakes
3 cups oatmeal
Sift and add:
1½ cups flour
1¼ tsp. baking soda
1 tsp. salt
½ tsp. mace
1½ tsp. cinnamon
¼ tsp. nutmeg
1/8 tsp. ground cloves
Stir in:
½ cup shredded coconut
2 cups semi-sweet chocolate chips
1 cup nuts, chopped
Place small spoonfuls of dough on cookie sheets. Bake at 350° for 10-13 minutes (until they don't look raw and are barely brown on the bottom). Let the cookies cool on the cookie sheets for one minute before transferring them to wire racks to cool. Makes about 5 dozen cookies.
Tiffany's Notes: I actually added all the ingredients! Even my non-coconut and non-nut loving kids ate them! I used pecans (a softer nut is good like pecan or walnut). Okay, maybe I did adjust the recipe...my slight tweak was to use two teaspoons of Penzey's "Cake Spice" and about a half a teaspoon of Penzey's Cinnamon in place of the various spices listed. It worked well!
I'm sure these cookies would work well with other additions or substitutions--dried fruit? raisins? different types of chocolate chips? dried cranberries and white chocolate chips? Yum!
Sierra Nuggets
Cream:
1 cup butter
1 cup brown sugar
1½ cups sugar
Add:
1 Tb. milk
1½ tsp. vanilla
2 eggs
1 cup crumbled cornflakes
3 cups oatmeal
Sift and add:
1½ cups flour
1¼ tsp. baking soda
1 tsp. salt
½ tsp. mace
1½ tsp. cinnamon
¼ tsp. nutmeg
1/8 tsp. ground cloves
Stir in:
½ cup shredded coconut
2 cups semi-sweet chocolate chips
1 cup nuts, chopped
Place small spoonfuls of dough on cookie sheets. Bake at 350° for 10-13 minutes (until they don't look raw and are barely brown on the bottom). Let the cookies cool on the cookie sheets for one minute before transferring them to wire racks to cool. Makes about 5 dozen cookies.
Tiffany's Notes: I actually added all the ingredients! Even my non-coconut and non-nut loving kids ate them! I used pecans (a softer nut is good like pecan or walnut). Okay, maybe I did adjust the recipe...my slight tweak was to use two teaspoons of Penzey's "Cake Spice" and about a half a teaspoon of Penzey's Cinnamon in place of the various spices listed. It worked well!
I'm sure these cookies would work well with other additions or substitutions--dried fruit? raisins? different types of chocolate chips? dried cranberries and white chocolate chips? Yum!
i'm going to try these! my favorite cookies are 4-in-one that have oatmeal, chocolate chips and coconut... but i've never added corn flakes.
ReplyDeleteI just made these this weekend and when I ate my first cookie I remembered how much I loved them when we were little. I haven't made them for years, but the flavor took me right back to our home in Mesa!
ReplyDelete