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can't stop cookies
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Can't Stop Cookies

Can't Stop Cookies are egg-free cookies made with Corn Flakes.
Course Dessert
Cuisine American
Keyword Can't Stop
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 34
Author Cookie Madness

Ingredients

  • 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 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 1/2 to 3/4 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.