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Saturday, November 09, 2013

Sweet Treats Saturday: Cornflake Cookies

Everywhere I go I have to stop whenever I see a bakery or cupcake shop that I haven't tried. Being that we're in a completely new home, I'm having to stop an awful lot.

I popped in to a little bakery near my house as I heard they had amazing brownies.  The brownies were alright but in the process I spotted a cookie that I'd never heard of... I think they called it a 'rocket' cookie? Its description said 'cornflakes, coconut, and pecans.' Cornflakes in a cookie??  I was intrigued.

I brought it home and nibbled on a corner... which promptly turned in to devouring the whole thing. It was so good! For the sake of my wallet, I thought I should figure out how to make them myself.  I did a search on 'cornflake cookies' and nothing sounded quite right. I finally found one that sounded exact - minus the pecans. So I whipped up my own version.

I think they turned out almost exactly the same. I would be tempted to get another one just to compare, but what I baked was a buttery, crispy, mildly coconut-ty cookie with a little crunch from the pecans and cornflakes. The coconut isn't overwhelming and the cornflakes have a mystery about them. These may be my new sugar/oatmeal cookie addiction.

Cornflake Cookies
Recipe modified from Allrecipes

1/2 c butter (4oz)
1/2 c brown sugar, packed
1/2 c white sugar
1 egg
1 tsp vanilla extract
1 c all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1 c cornflakes cereal, crushed (I poured into a ziploc bag and crushed them by hand)
1 c old-fashioned oats
1 1/3 c flaked coconut
3/4 c pecans, chopped

1. Preheat oven to 350 degrees F.
2. In a large bowl, cream together the butter and sugars until smooth and fluffy.  Stir in the egg and vanilla.
3. In a separate bowl, sift together the flour, baking soda, salt, and baking powder. Stir into the creamed mixture. Add the oatmeal, crushed cereal, coconut, and pecans, and mix until combined.
4. Drop dough by tablespoonfuls onto a prepared cookie sheet. Cookies should be about 2 inches apart. Bake for 9-12 minutes until edges are light brown and the tops are golden. Remove from baking sheets and cool on wire rack.

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