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six-way cookies

(2 ratings)
TateTwo avatar
Recipe by
Tate Two
@TateTwo
Tulsa, OK

This recipe is from the Borden/Eagle Brand Recipe Flyer, dating from the mid 40's. These cookies can also be modified to bake in a small casserole and cut into bars. Experiment with the baking time as it will depend on the pan you use and the altitude you bake in. You can also substitute the peanut butter for melted white chocolate (about 3 baking squares)and add lemon/lime or orange zest to the mix for a more refreshing cookie. I'd love to hear how you like them :)

(2 ratings)
yield serving(s)
cook time 15 Min

Ingredients For six-way cookies

  • 1/2 can
    15oz can eagle brand sweetened condensed milk
  • 1/2 c
    creamy or chunky peanut butter (your choice)
  • 2 c
    cornflakes
  • NOW ADD ALL OR 1 OR TWO OF THE FIVE INGREDIENTS BELOW
  • 2 c
    raisins
  • 3 c
    shredded sweetened coconut
  • 2 c
    bran flakes
  • 1 c
    chopped nuts (any kind you like)
  • 2 c
    chopped dates

How To Make six-way cookies

  • 1
    Preheat oven to 375F
  • 2
    Mix Eagle Brand Sweetened Condensed Milk and peanut butter. Cook on medium heat until just blended. Watch carefully or this mixture will burn very very quickly!
  • 3
    Add the corn flakes.
  • 4
    Add any or all of the remaining ingredients. (totally optional to add different things.)
  • 5
    Drop by spoonfuls on greased baking sheet.
  • 6
    Bake in moderately hot oven (375 F) 15 minutes or until brown.
  • 7
    Remove from pan at once and allow to cool completely on cooling racks.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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