Corn Flake Cookies
These crunchy cookies are packed with the good stuff: oats, corn flakes, and peanuts!
Ingredients
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- ¾ cup unsalted butter (1½ sticks), softened
- 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
Instructions
- In a large bowl, whisk together the flour, baking soda, and salt.
- In the bowl of a stand mixer, cream together the sugar, brown sugar, and butter until light and fluffy, about 3–4 minutes. Alternatively, you can use a handheld mixer.
- Add in the eggs and beat until combined. Scrape down the sides of the bowl with a spatula, if necessary.
- Add the flour mixture, and beat until just combined.
- Stir in the corn flakes, oats, and peanuts.
- Refrigerate the dough for at least one hour, or up to 48 hours.
- Preheat oven to 375°F.
- Scoop the dough into 2 tablespoon sized balls, and place 2 inches apart on a baking sheet.
- Bake for 10–12 minutes, or until light golden brown on the edges.
- Let cool for 5 minutes on the pan, then remove and place the cookies on a wire rack to cool.
Notes
The cookies can be stored in an airtight container at room temperature for up to one week. They can also be frozen in a resealable freezer bag for up to 3 months.
You can use honey roasted peanuts, salted peanuts, or unsalted peanuts—whatever you like!
Nutrition
Calories: 228kcalCarbohydrates: 32gProtein: 4gFat: 10gSaturated Fat: 4gCholesterol: 29mgSodium: 69mgPotassium: 103mgFiber: 2gSugar: 17gVitamin A: 228IUVitamin C: 1mgCalcium: 23mgIron: 2mg
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