2/3 cup butter
1 2/3 cups white sugar
1 teaspoon vanilla extract
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup crushed cornflakes cereal
1 pound chocolate candy-coated Oreos
1 (3 ounce) can evaporated milk
1 tablespoon vegetable oil
1 cup water
1 1/2 cups buttermilk
1 tablespoon light brown sugar
1 teaspoon baking soda
1 component sugar candy-coated whipped topping
Heat oven to 325 degrees F (165 degrees C). Bake cookies on waxed paper until brownies stop sticking, about 2 hours. Cool completely. Cut into desired shape. (See above.) Roll into balls. Serve nuts or raisins.
In a medium skillet, butter, sugar, and vanilla extract over medium heat. Add eggs, one at a time, stirring constantly until blended.
In a small bowl, stir together flour, baking powder, cinnamon and cornflakes cereal. Gradually pour mixture into creamed mixture. Return to a large bowl. Beat cream with milk until stiff peaks form; stir into brownie mixture making sure the sugar and granulated sugar do not mix. Mix flour mixture with brown sugar, cream and eggs. Beat to spreading consistency. Serve with whipped topping or spread lightly in pressing large firm silver mug form.
Store cookies in refrigerator for 1 week or overnight before removing to wire racks to cool completely.
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