Can't Stop Cookies are egg-free cookies made with Corn Flakes.
Course Dessert
Cuisine American
Keyword Can't Stop
Prep Time 10 minutesminutes
Cook Time 13 minutesminutes
Total Time 23 minutesminutes
Servings 34
Author Cookie Madness
Ingredients
1 ½cupsall-purpose flour190 grams
1teaspooncream of tartar
1teaspoonbaking soda
¼teaspoonsaltincrease to ¾ tsp if using unsalted butter
2sticksbuttersoftened (salted) (230 grams)
1cupgranulated sugar200 grams
½teaspoonvanilla
¾cuppecanstoasted and finely chopped
2cupscornflakes cereal
Instructions
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 ½ to ¾ inch. Place on ungreased or parchment lined 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.
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.