Crunchy Frostbite Cookies - delicious oatmeal cornflake cookies dipped in almond bark. Great addition to your cookie tray! Flour, baking soda, baking powder, salt, shortening, sugar, brown sugar, eggs, vanilla, oatmeal, cornflakes and almond bark. They things fly off the plate! Everyone asks for the recipe. #cookie #cookierecipe #oatmeal
Preheat oven to 325ºF. Line a baking sheet with parchment paper.
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 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.
I used Crisco shortening in these cookies. I have not made this recipe with butter, so I don't know how they will turn out. Substituting butter will change the texture of the cookie. They may also come out flatter.
I did not crush the cornflakes before measuring them.
Can use regular or quick-cook oats. Don't use instant oatmeal.
Feel free to substitute white chocolate chips for the almond bark. I use almond bark because it melts better and smoother.
You can make the cookie dough ahead of time and freeze it for later.
Scoop the dough and flatten the tops slightly. Pop the dough in the freezer. Once the dough is frozen, place it in a freezer bag and put back into the freezer until you are ready to bake.
There is no need to thaw the cookie dough before baking. Simply add a few minutes to the cooking time.
You can freeze the baked cookies for later. You can freeze them dipped or undipped. Either way is just fine.
The cookies will keep 3 or 4 days in an air-tight container.