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Retro Tiger Cookies Recipe


A child in the late 50’s and early 60’s, I remember begging my Mom to purchase Kellogg’s Sugar Frosted Flakes so we could make Tony the Tiger® cookies; the recipe was printed on the box. Frosted Flakes were introduced in the 1950’s and at that time were called Kellogg’s Sugar Frosted Flakes (the word sugar wasn’t evil at the time, but since it is now, it has been removed from the name of the cereal), and, believe it or not, I survived not only the sugar in that cereal and the subsequent batches of cookies made from them, but all the fat-laden casseroles we ate during that time, without any health problems to speak of. Incidentally, we’d never heard of an antioxidant, and preservatives in food were almost non-existent.
””
Retro Tiger Cookies are easy to make, and since the chocolate is marbled through the dough, the finished product looks like the coat of a tiger (if you use your imagination, of course). These cookies, which are adapted from a recipe in The Kellogg's Cookbook: 200 Classic Recipes for Today's Kitchen, are “Great!” and it would be very sad if the generations since the 50’s missed out on tasting them.

5 dozen cookies

1 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla

1 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt

4 cups Kellogg's Frosted Flakes, crushed coarsely to make 2 cups

1 1/4 cups semisweet chocolate chips
  1. Preheat oven to 350°.

  2. Cream the butter and sugar until well-mixed; beat in the eggs and vanilla and continue beating until light and fluffy.

  3. Measure the flour, baking soda, and salt into a fine strainer over the mixture and shake through (or sift); mix well and fold in the Frosted Flakes.

  4. Place the chocolate chips in a microwaveable container; microwave for 1 minute and stir until melted (if the chocolate doesn't fully melt, microwave an additional 30 seconds.
  5. Pour the mixture over the dough and swirl it through with a knife.
  6. Scoop tablespoonfuls of dough or drop by tablespoonfuls onto parchment-lined or greased baking sheets.

  7. Bake 11-13 minutes or until lightly browned.

  8. Let sit on the sheet a minute or two before transferring to cooling racks.

Amount Per Serving
Calories 88 Calories from Fat 41
Percent Total Calories From: Fat 47% Protein 4% Carb. 50%

Nutrient Amount per Serving
Total Fat 5 g
Saturated Fat 3 g
Cholesterol 15 mg
Sodium 74 mg
Total Carbohydrate 11 g
Dietary Fiber 0 g
Sugars 4 g
Protein 1 g

Vitamin A 3% Vitamin C 0% Calcium 0% Iron 1%






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Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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