Ingredients
Scale
- 1¾ 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
- 1½ cups 120g old-fashioned oats
- 1½ 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.