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Can’t Stop Cookies

by on January 28, 2007 · 4 comments

I like reaching goals, which is why I keep them simple. Today’s goal was to use up some cornflakes.  Mission accomplished! 

I’m not exactly sure where I found this recipe, but it’s a good one. The cookies have a light, crispy texture elegant enough to be served with tea at The Ritz. In fact, I think “Ritz” came into my mind because these are almost as flakey as the cracker with the same name. I guess the high amount of butter combined with the cream of tartar and baking soda is the secret to this cookie’s ethereal texture.

One thing I should point out is that if you use unsalted butter, you may want to up the salt a bit. I used salted butter and these cookies were just perfect.

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Can’t Stop Cookies

1 1/2 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 sticks butter, softened (I used salted because that’s what I had)
1 cup granulated sugar
1/2 teaspoon vanilla
3/4 cup chopped, toasted pecans
2 cups cornflakes cereal

Preheat oven to 350 degrees F.

In a small bowl, stir or sift together flour, cream of tartar, baking soda and salt.

In a mixing bowl, cream butter, sugar and vanilla. Using a spoon, stir flour mixture into butter mixture and stir until well mixed. Stir in pecans and cornflakes.

Using a teaspoon, scoop up dough and shape into balls of about 1/2 to 3/4 inch. Place on cookie sheets, 12 per sheet, spacing a few inches apart. Bake for 13-16 minutes. Let cool on cookie sheet for about 4 minutes (they’ll be delicate at first!) then transfer to a wire rack to cool completely.

Makes about 34 cookies

Note: This cookie has no eggs and is easy to halve if you only want a small batch.

Note #2: My next experiment will be making these with Post “Banana Nut Crunch” cereal in place of Cornflakes.

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Published on January 28, 2007

{ 4 comments… read them below or add one }

ThereseB January 28, 2007 at 6:04 pm

Hey Anna!

One word for these! YUMMY!!!!

I haven’t heard from NYC…big sigh!

Krooie February 11, 2007 at 8:16 am

I made these, but they didn’t spread out flat like yours did. I rolled them into balls, but they pretty much stayed ball-shaped. Do you press them out like you do a peanut butter cookie before baking them?

They still tasted great, btw!

Anna February 11, 2007 at 8:20 am

Nope, I didn’t press them. I’m going to make them again just to make sure I accidentally didn’t double the baking soda or something! They were really good.

Laurie February 8, 2010 at 12:37 pm

Hello Anna,
My husband got this recipe from some one that had brought these cookies to his work about 6 years ago in Mckinney Texas. He liked the cookies so well he asked for the recipe (something guys don’t usually do) I had never made them before today, but the recipe looked odd, no eggs, no milk and was dry, so I thought he may have copied it down wrong , so I googled it to check ingredients and thats when I found your post, and they matched up exact with the exception of your recipe had vanilla and his recipe was double the quantity of yours. Sure am glad you had this posted ! They are in the oven as we speak !
(update: the cookies are out and they are great)
Thanks for posting this recipe !

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