I was very intrigued by this recipe after having made grandma’s Lincoln Crisps. What would cornflakes do in a cookie alongside oats, raisins, pecans and TOFFEE?? The only trick was finding non-dairy toffee candies, but after a bit of research I learned that the Chimes brand makes a delicious coconut based version with sea salt.

Well, I have to say, the result was DIVINE. I am so pleased to dust off this old recipe and bring it forward to our plant-based eating family. With a very high level of confidence I can say that these cookies are hitting my top 10 list of favourite cookies. They are chewy yet crisp and the caramelized toffee and raisins are perfection. We will definitely be making these again!

Ingredients

• 1 cup Earth Balance
• 1/2 cup granulated sugar
• 1 cup brown sugar
• 1 1/2 tsp vanilla
• 1 egg
• 2 cups flour
• 1/2 tsp baking powder
• 1 tsp baking soda
• 1 1/2 cups uncooked oats
• 3/4 cup partially crushed corn flakes
• 1 cup raisins
• 1/2 cup chopped pecans
• 1/2 cup crushed toffee

Yield: approx. 3-4 dozen

In a large mixing bowl, beat together the Earth Balance, sugar and brown sugar. When well blended, beat in the vanilla and egg.

Stir in flour, baking powder and baking soda until dough is formed. Fold in oats, corn flakes, raisins, nuts and toffee bits. Mix all ingredients until a stiff cookie dough is formed. Drop onto lightly greased cookie sheet and bake for 12-15 minutes or until just barely brown at the edges. Allow to cool on cookie sheet.