Here’s a good recipe for using up the last of the Halloween Heath bars. The cornflakes give them and interesting, slightly chewy texture.
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
8 ounces unsalted butter, room temp
1 cup firmly packed brown sugar
1 cup granulated sugar
1 teaspoon vanilla
2 cups corn flakes, crushed after measuring
2 cups oats, quick cooking (not instant)
2/3 cup chopped toasted pecans
1 cup chopped toffee bars (Heath)
1/2 cup chopped dark chocolate (optional)
Preheat oven to 350 degrees F.
Thoroughly stir together flour, baking soda, baking powder and salt. Set aside.
In large bowl, beat butter and both sugars until creamy. Add eggs and vanilla and beat just until mixed. Combine flour, baking soda, baking powder and salt; add to butter mixture and mix well. Add cornflakes oats, nuts, toffee and chocolate (if using). Mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 10 to 13 minutes or until light golden brown. Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Makes about 50 cookies