I’ve been doing a lot of baking lately. Actually, a lot of cooking in general, as I’m sure most people have. I always like to have a sweet bite in the house. I change it up every week, and a family favorite is cookies. There’s so many different types to choose from. But there’s something about these Corn Flake Cookies that make them an easy choice. Something about the texture is kind of addicting to me.
The recipe is easy. No need to refrigerate the dough before baking. From start to finish, in about 25 minutes you’ll have warm cookies fresh outta the oven. I’ll bet you can’t eat just one!
Corn Flake Cookies
approximately 2 dozen cookies
INGREDIENTS
1/3 cup Butter, unsalted – room temperature
1/2 cup Sugar
1/2 cup Brown Sugar
1 Egg
1 tsp pure Vanilla Extract
1 cup All-Purpose Flour
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/8 tsp Salt
1 cup Corn Flakes
1/2 cup Pecans
METHOD
Preheat oven to 350 degrees.
In a medium bowl cream together the butter, sugars, egg and vanilla.
Add in the flour, baking soda, baking powder, and salt, mix until totally combined.
Stir in the corn flakes and pecans, just until incorporated.
Drop by tablespoonfuls (I use a scooper) onto a parchment or silpat lined baking sheet.
Bake for about 8 minutes, or until the edges are lightly golden.
Remove from the oven and allow the cookies to continue to bake on the cookie sheet for another few minutes, until centers are set.
Enjoy!
