I am obsessed with this stuff! I may or may not have eaten the first batch straight off the pan without saving even a crumb for baking! Ok -> I totally DID do that. Let’s jump into the nitty gritty and talk recipe details, mmmk? First up, the cornflake crunch! Oh-mah-gosh-golly, y’all. Let’s hop out of your cookie comfort zone together hand in hand side by side. We aren’t afraid to get a little cray (that’s short for crazy) with our cookies… we ain’t afraid! After one bite these cookies will have your taste buds singing and your brain HOOKED. That’s fo sho!īut who wants an average cookie? Not I. These babies are not your average chocolate chip cookie. brown sugar… vanilla… and the slightest pinch of cinnamon! You must promise me not to skip the cinnamon! And that’s just what you can see on the outside! Hidden beneath their flashy exterior… brown butter…. I am going to sample another today and worse case, I’ll have topping for ice cream which is always a good thing.Ladies and gentlemen, today we’re trashing up our cookies with buttery toasted cornflakes, tons of toffee, and a heavy hand of chocolate chips. I did sprinkle some of the crushed cookies on vanilla ice cream with a little chocolate sauce and that was to die for. I only made a 1/2 batch and part of that batch burned but that was my fault. I was missing that nice smooth aftertaste. Also, I’ll never do a cookie that isn’t butter based. The result? I like a chewier consistency. I was concerned about how dry it seemed and I almost added an egg but I didn’t. Oddly, the cookies didn’t really spread out in baking. I made sure to cream the sugar and fats well and I used an ice cream scoop to pack the batter before I plopped it on the sheet. But I read it’s something that can be used as such. The only shortening available was organic at $8! So I substituted it with, uh oh, lard.
I couldn’t find margarine at Whole Foods, so I settled on Earth Balance, a vegetarian buttery spread alternative. I like to make recipes as close to the original as possible. I saw Paula Deen make these as well as rave and I read the comments on both here and on youtube. Why isn’t that a cereal?! The crunch from this unusual mix-in provides a one-of-a-kind texture for the cookies. With that said, somehow the addition of butter and sugar and more butter really seems to make them delicious. I never latched onto cornflakes like I did pecans. I’m pretty sure they had me working the pecan line before I was old enough to walk. I would get yelled at for eating more than I was putting into the bags. We would sit and watch Jeopardy and the National news. If you were old enough to eat ’em, you could prep ’em. It could be that the pecans were usually shelled by yours truly. Maybe it’s the unique addition of cornflakes. They couldn’t be any easier, but just have this comforting, sweet taste. That entire 10+ hour journey seemed totally worth it when we would pull down the pine tree lined driveway and run into the house to find the cornflake cookies. Nothing really worked, but I guess it helped to pass the time. We had games, Walkmans (ya… you remember), rolls of quarters that would slowly diminish away for each poke or yell at each other. My parents tried everything to keep my sister and I from going crazy (read: fighting). I can remember traveling for houuuurs and hours from Kentucky to visit family in Georgia. One with butter/margarine and shortening (this recipe, the original), and another with all butter. Note: I have TWO versions of this recipe. These cookies are a favorite of mine, having grown up eating them like it was my job.Ĭornflake Cookies - Buttery, shortbread-like cookies finished with pecans and crunchy cornflakes. Without a doubt, this is when everyone pulls out their favorite sweet treats to make for their friends and family. It’s that time of year, y’all! Bake, bake, bake.
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