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Tuesday, September 7, 2010

Crunchy Frostbite Cookies

Crunchy Frostbite Cookies

These cookies are ridiculous!! Ridiculously good that is!  I found this recipe on Southern Living's website around Christmas time last year, but I never got around to making them.  That was our loss because these cookies are crazy good.  The white chocolate or almond bark on the bottom is a MUST.  The cookies are good plain, but the chocolate puts them over the top!  These will be in the regular cookie rotation at our house.

Crunchy Frostbite Cookies

Crunchy Frostbite Cookies

Crunchy Frostbite Cookies
adapted from Southern Living
(Printable Recipe)
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup shortening
  • 3/4 cup granulated sugar
  • 3/4 cup firmly packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups uncooked regular oats
  • 1 1/2 cups cornflakes cereal
  • 8 ounces almond bark
  • 1 tablespoons shortening
Preheat oven to 325 degrees.

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" 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 almond bark and shortening in a medium-size microwave-safe bowl at HIGH 1 minute or until white chocolate melts, stirring once.  Dip flat bottom of each cookie into melted bark, letting excess drip back into bowl. Place dipped cookies, dipped side up, on wax paper; let stand 1 hour or until the almond bark sets.

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  1. I must say, these DO look delicious! I'll have to try them:)

  2. Oh girl, they do look delicious.

    Will be out the rest of the week for my big horse show. Will have a lot of catching up to do next week.

  3. Hello YUM! And I adore the name too. Have a great week Steph!

  4. These look so great...I am not quite sure I am ready for the name though:)

  5. I think Alexis is going to LOVE these because she likes using that almond bark during the holidays.

  6. Yum. What awesome looking cookies. I made some cookies with cornflakes once and they were addictive. (They were a lot different than these though.)

  7. I know this is from last year, but am hoping this comment still finds someone (either the author or someone who made these). How many cookies does this make?

  8. Kaleigh - I made these recently and I got about 3 dozen cookies. I got about 40 cookies total.

  9. I made these today and they are awesome! :)

  10. Found you on Pinterest and tried this recipe. It was delicious. I didn't have cornflakes on hand so I subbed with crunchy raisin bran (I picked out the raisins) although it would probably be really good with raisins too. Thanks for sharing this.

  11. Can you use butter instead of shortening?

  12. Tammy - you cAn, but they may turn out flat

  13. How many cookies does this recipe yield?

  14. Hi, Stephanie,
    Do you crush the cornflakes at all before measuring? I would love to make these but want to get it right.

    1. I did not crush the cornflakes before measuring them. Enjoy!

    2. I did just as you said, and they're delish!
      Thanks for another winner :)

  15. Found this recipe on Pinterest and made for my Christmas cookie tray. I used half shortening and half butter. To save time, I "frosted" the bottoms with the almond bark coating, placing them right-side-up on wax paper for a smooth bottom. These are also good with butterscotch chips.

  16. These were a hit this year with my family and friends! I left some un-frosted for those proclaiming to be on a diet LOL.


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