– 1 cup granulated sugar
– 1 cup light brown sugar
– ¾ cup unsalted butter
– 2 large eggs
– 2 cups flour
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1½ cups corn flakes
– 2 cups old fashioned oats
– 1 cup peanuts
In the bowl of a stand mixer, cream together the sugar, brown sugar, and butter until light and fluffy, about 3–4 minutes.
Add in the eggs and beat
until combined.
Scrape down the sides of the bowl with a spatula,
if necessary.
Add the flour, baking soda, and salt, and stir to combine.
Then stir in the corn flakes, peanuts, and oats.
Refrigerate the dough for at least one hour, or up to 48 hours.
Preheat oven to 375°F. Scoop into 2-tablespoon sized balls and bake for 10–12 minutes.
Serve while warm from the oven, or at room temperature.
You can freeze these cookies for up to 2 months, too!