A few years ago my friend Karen gave me some chocolate chip cookie recipes so I could do a cookie taste test (which I still haven’t gotten around to). One other recipe she gave me was a favorite of hers and a family tradition: Spellbinders. They’re brown sugar cookies with oats, coconut, pecans, and cornflakes – and icing. I was excited to finally be able to try them!
1 1/2 cup flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 cup packed brown sugar
1 cup butter at room temperature
1 cup oats
1 cup flaked coconut
1 cup chopped pecans
1/2 cup crushed corn flakes
2 tablespoons butter, melted
1 cup powdered sugar
1 tablespoon water
1 teaspoon vanilla
Combine flour, baking powder, and baking soda. In large bowl, cream butter and sugar until light and fluffy (I used an electric mixer). Add egg and beat well. Gradually add flour mixture. Stir in oats, coconut, pecans, and corn flakes with a rubber spatula. Drop by rounded teaspoonful (or small spoonfuls) onto cookie sheep. Flatten slightly with bottom of glass dipped in crushed corn flakes. (I simply flattened with a plastic spatula – no extra corn flakes.) Bake at 350F for 12-15 minutes – I chose the shorter time. Combine ingredients for icing. Brush thick icing over still-warm cookies, or thin icing with enough water to drizzle over cooled cookies.
This gave me approximately 36 cookies. They only took about an hour to make, from start to finish, including baking 3 separate sheets of cookies.
These were really pretty good. They had great flavor from the oats, coconut, and pecans. Alex felt like they should have raisins, too, but I disagreed. We must have crushed up the corn flakes too well, because I didn’t notice them; perhaps they would have been more noticeable if we’d used them to flatten the cookies, too. Alex didn’t think the coconut was too noticeable, which is saying something because he doesn’t care for it much, but I think it helped give the cookies a good texture. The cookies were not soft, but neither were they dry or crisp; all of the add-ins made them a little chewy, particularly after being in a container for a day. The icing on these is not optional; my friend Karen doubles the icing for a thicker, fuller layer of sugar, but I liked the minimal glaze a lot.
I’m really glad I made these cookies, and honestly, was a little surprised at how much I liked them even though they have no chocolate, they’re not shortbread, and they’re not soft. This is a great recipe to have in my collection. Thanks, Karen!