I long ago grew out of breakfast cereal. However, with the thought of a crisp corn flake cookie in mind, I found myself once again, in the cereal aisle of Safeway. I made a batch of oatmeal cookies that included corn flakes, but I still had almost an entire box left. Since I wasn’t about to eat corn flakes for breakfast, I was bent on baking more cookies.
I stumbled upon a recipe simply titled Cornflake Cookies on riceandbread.com. The short list of ingredients and the idea of using up another 3 – 4 cups of corn flakes got me thinking that this would be the perfect recipe to put a dent into that box of cereal.
Corn Flake Cookies with Bittersweet Chocolate
Adapted from riceandbread.com
Makes 18 cookies
1 stick + 1 tablespoon Earth Balance Buttery Sticks (or salted butter) at room temperature
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup flour
1/4 teaspoon salt
1 teaspoon baking powder
3 – 4 cups corn flakes, divided, very lightly crushed
1/2 cup bittersweet chocolate chips
Preheat oven to 350°. Line a baking sheet with parchment paper.
In a medium bowl, cream butter and sugar together until light and fluffy. Beat in egg and vanilla.
In a small bowl, combing flour, salt and baking powder. Fold flour mixture into butter mixture. Stir in 1 cup corn flakes and bittersweet chocolate chips.
Scoop cookie dough into tablespoon sized balls and roll into remaining lightly crushed corn flakes. I like to press the dough down very lightly in the center so the cookies are a bit more even. Bake for about 17 – 19 minutes (oven temperatures vary, check at 15 minutes) or until the cookies are perfectly golden, rotating the pans halfway through the baking time for even cooking. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.