CORNFLAKE, OATMEAL & ALMOND COOKIES
CORNFLAKE, OATMEAL & ALMOND COOKIES
#SIAintheKitchen
I don’t think I’ll ever get tired of making cookies, although the cookies I make now get weirder and weirder as I get older.
I started baking when I was a kid and my Auntie Rowie gifted me a Company’s Coming cookbook for kids. I cooked and baked the shit out of that book with one of my favourite and first experiences baking was a butterscotch drop cookie. To my dismay, there weren’t any actual butterscotch in the recipe (how misleading!) but it was a buttery cookie with lots of brown sugar and rolled oats. I loved them. And thus started my cookie dough diet, as my mom would say (I would literally ate cookie dough for a year - how did I not get salmonella?).
These cookies remind me of that recipe so long ago, mainly because I found these to be too sweet for me and all my baking as a kid was crazy sweet. I did enjoy the crunch factor here so I probably will make them again, but will probably reduce the amount of sugar to a combined total of 3/4 or even 2/3 cup. It was a big hit with my coworkers so I’ll take it as a win.
CORNFLAKE, OATMEAL & ALMOND COOKIES - makes 30 cookies (adapted from Bake or Break)
1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup golden brown sugar
1 chia egg (1 tbsp chia seeds mixed with 1/4 cup warm water)
1 tsp madagascar bourbon vanilla extract
1/2 tsp kosher salt
1 cup all-purpose flour
1/2 cup quick rolled oats
2 cups cornflakes
1/2 cup toasted and sliced almonds
Preheat the oven to 350F and set the rack to the middle. Line two baking sheets with a Silpat or non-stick surface like parchment paper. Set aside.
In your stand mixer, cream the butter on medium for 3 minutes. Add in the sugars and cream together for another 2 minutes. Be sure to scrape down the sides so that all of the butter is well-incorporated.
Add in your chia egg, vanilla extract and salt. Mix to combine.
Gradually add in your flour, oatmeal, cornflakes and almonds - in that order, separated. Mix until well combined.
Drop by an icecream scoop (I use #40) and place on the baking sheet, 1” apart from eachother. Gently flatten the cookie. Bake in the oven for 10 minutes or until the edges are golden brown.