After getting a chance to make my own custom blend of cereal at Me & Goji, the New Hampshire artisanal cereal company, I enjoyed the crunchy, varied mix over creamy yogurt and just plain out of hand.
I also adored it in these cereal cookies.
I found this recipe for “Cornflake Cookies” on the wonderful blog, BakingBites, which is all about tantalizing baked goods recipes and the low-down on nifty baking gadgets.
According to Nicole Weston, creator of BakingBites, the use of cereal in cookies originated in the 1930s and skyrocketed in the 1970s.
These cookies have the melt-in-your-mouth quality of Mexican wedding cakes, but are far crisper.
You can use any cornflake-like cereal you like. Just be sure to crush the flakes before measuring out the 1 cup of cereal you’ll need in the recipe, as it’ll take at least 1 1/2 to 2 times that amount to get the proper amount of crushed flakes. Don’t crush them uniformly, either, so that you can enjoy varied textures in your cookies.
Because I used some of my custom cereal blend, my cookies baked up with an array of sesame seeds, dried mulberries, almonds, walnuts and granola in them, in addition to the cornflakes. If you’re using just regular cornflakes, feel free to leave out 1/4 to 1/2 cup of cereal in order to add that same amount of chopped nuts or dried fruit instead.
You know to never skip breakfast. Now, you know to never skip out on these cookies, either.
(Makes about 3 dozen)
2 cups all-purpose flour
1 1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter at room temperature
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg yolk
1 teaspoon vanilla extract
1 cup crushed cornflakes
1/2 cup quick-cooking (not instant) oatmeal
Preheat oven to 325 degrees and line baking sheets with parchment paper.
In a small bowl, whisk together flour, baking soda and salt
In a large bowl, cream together butter and sugars until light. Beat in egg and vanilla extract, followed by vegetable oil, mixing until smooth. Stir in the flour mixture until only a few streaks of flour remain visible, then add in the cornflakes and oatmeal, and mix until cookie dough is uniform.
Drop cookies by tablespoonfuls (1-inch balls, approximately) onto prepared cookie sheets. Bake for 10-12 minutes, until cookies are light gold all over.
Let cool on baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.