1 1/4 cups butter -- soft
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 baking powder
1/2 teaspoon salt
2 cups Nature's Path Honey'd Corn Flakes-- or like type
1 cup rolled oats
1 1/4 crystallied ginger--finley chopped--the better the ginger the stronger the cookie)
1 teaspoon orange zest -- finley grated
makes roughly 30 cookies
Cream together the shortening with the sugar, eggs,vanilla and orange zest. In a separate bowl combine the remaining dry ingredients except for thr corn fackes, oats and chopped ginger. Add the dry ingredients to the creamed mixture and stir well to combine. Stir in the corn flakes, oats and chopped ginger. Chill mixture in the refrigerator for at least 30 minutes. Using a small ice cream scoop or a rounded tablespoon, scoop out leveled portions onto a parchment lined baking sheet. Bake 8-10 minutes in preheated 350 degree oven.
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 baking powder
1/2 teaspoon salt
2 cups Nature's Path Honey'd Corn Flakes-- or like type
1 cup rolled oats
1 1/4 crystallied ginger--finley chopped--the better the ginger the stronger the cookie)
1 teaspoon orange zest -- finley grated
makes roughly 30 cookies
Cream together the shortening with the sugar, eggs,vanilla and orange zest. In a separate bowl combine the remaining dry ingredients except for thr corn fackes, oats and chopped ginger. Add the dry ingredients to the creamed mixture and stir well to combine. Stir in the corn flakes, oats and chopped ginger. Chill mixture in the refrigerator for at least 30 minutes. Using a small ice cream scoop or a rounded tablespoon, scoop out leveled portions onto a parchment lined baking sheet. Bake 8-10 minutes in preheated 350 degree oven.