Can't Stop Cookies
Can't Stop Cookies are egg-free cookies made with Corn Flakes.
Servings 34 Cookies
Cost 5
Ingredients
- 1 ½ cups all-purpose flour (190 grams)
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt increase to ¾ teaspoon if using unsalted butter
- 2 sticks salted butter, softened (230 grams)
- 1 cup granulated sugar (200 grams)
- ½ teaspoon vanilla
- ¾ cup pecans toasted and finely chopped
- 2 cups cornflakes 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 recipe has no eggs and is easy to halve if you only want a small batch.