Friday, December 06, 2019
Big Cereal Cookies
These cookies were originally called mookies, shorthand for muffin-top cookies, but even though that might be descriptive of their appearance, it was misleading. You see, these did not AT ALL have the fluffy consistency of muffins, which is what I had been expecting. I baked the second batch less than the first (15 minutes as opposed to 20), and they were definitely better, so I’m reducing the time in the recipe below. That being said, you should still expect a somewhat hard cookie (would it sound too weird if I called it a tough cookie?).
The reason I wanted to make these is because I had a whole lot of Rice Krispies left over from making these awesome meatballs. Of course, then I had to buy Corn Flakes for the cookies. So I also made corn flake-breaded chicken (I’ve posted recipes for this before, and there’s one right on the back of the box) as well as a custard tart with a corn flake crust, but sadly, the crust was my least favorite part of it. So I recommend buying the smallest format of Corn Flakes you can find for these cookies, maybe something like this, or honestly, you could use the cereal of your choice. I think these big cereal cookies are a bit like kitchen sink cookies and easy to adapt!
I got a total of 17 cookies, using an ice cream scoop to shape them.
1/2 cup lactose-free butter or margarine
1 cup sugar
1/3 cup lactose-free milk
1 tsp. vanilla extract
2 cups all-purpose flour
1 cup oats
2 tsp. baking powder
1/2 tsp. kosher salt
3 cups corn flakes
1/2 cup rice krispies
1/2 cup chocolate chips
1 cup chopped pecans
Preheat the oven to 350 °F. Line a baking sheet with a silpat or parchment paper.
In a medium bowl, combine flour, oats, baking powder, and salt. Set aside.
In a large bowl, beat butter and sugar together until fluffy. Add egg and mix well. Add milk and vanilla and mix well.
Add dry ingredients to wet ingredients and mix until just combined. Stir in the cereals, nuts, and chocolate chips.
Scoop dough into 2-inch balls on the prepared baking sheet. At this point, I prefer to flatten them just a bit. Bake for 10 to 15 minutes, until the tops are golden brown (the original recipe said 20 to 25 minutes, but that was *way* too much in my oven).