Cornflake Cookies

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Cornflake Cookies

Course Dessert
Prep Time 20 minutes
Cook Time 10 minutes
Servings 20 cookies

Ingredients

  • cups 218g all-purpose flour, spooned and leveled
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup 224g salted butter, softened
  • 1 cup 220g light brown sugar, packed
  • ¼ cup 50g granulated white sugar
  • 2 egg yolks at room temperature
  • 1 tablespoon 15ml vanilla extract
  • cups 120g old-fashioned oats
  • cups 60g cornflakes
  • Flaky sea salt for sprinkling

Instructions

  • Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, cream the butter, brown sugar, and granulated sugar with an electric mixer on high speed until light and fluffy, about 2-3 minutes. (You can use a stand mixer with a paddle attachment if preferred.)
  • Add the egg yolks and vanilla extract, mixing on medium speed until pale and fluffy, about 1-2 minutes. Scrape the sides of the bowl as needed.
  • Add the dry ingredients to the wet mixture and mix on low speed just until combined.
  • Fold in the oats and cornflakes with a rubber spatula.
  • Scoop the dough with a large, 2-tablespoon capacity cookie scoop and place the dough balls 2 inches apart on the prepared baking sheets.
  • Bake for 10-12 minutes. (10 minutes for chewy cookies, 12 for crispier ones.)
  • Let the cookies cool on the baking sheet for five minutes, then transfer them to a wire rack to cool completely.
  • While the cookies are still warm, use a large circular cookie cutter to shape them perfectly. Sprinkle flaky sea salt on top while they cool.

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