I like reaching goals, which is why I keep them simple. Today’s goal was to use up some cornflakes. Mission accomplished, thanks to this recipe for Can’t Stop Cookies.
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.
- 1 1/2 cups all-purpose flour (190 grams)
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt (increase to 3/4 tsp if using unsalted butter)
- 2 sticks butter, softened (salted) (230 grams)
- 1 cup granulated sugar (200 grams)
- 1/2 teaspoon vanilla
- 3/4 cup chopped, toasted pecans
- 2 cups cornflakes cereal
- Preheat oven to 350 degrees F.
- In a small bowl, whisk 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.