Ingredients:
- 14 cups all-purpose flour: This serves as the base for your cookies. You may want to sift it for a lighter texture.
- 1 teaspoon baking powder: Helps the cookies rise slightly.
- 1 teaspoon baking soda: Works alongside the baking powder for leavening.
- 1 teaspoon salt: Enhances the flavors of the other ingredients.
- 1 cup margarine or butter, softened: Provides richness and moisture. If using butter, ensure it’s at room temperature for easy creaming.
- 1 cup granulated sugar: Adds sweetness and helps create a nice texture.
- 2 large eggs: Binds the ingredients together and adds moisture.
- 2 teaspoons vanilla extract: Adds a warm, sweet flavor that complements the cookies.
- 6 cups KELLOGG’S® CORN FLAKES® cereal, crushed to about 4 cups, divided: This will add a delightful crunch and texture to your cookies.
- 2 cups milk chocolate morsels: For a sweet, chocolatey flavor.
- 2 cups peanut butter morsels: Adds a rich peanut butter flavor that pairs wonderfully with the chocolate.
Instructions:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly. - Prepare Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents throughout the flour. If you have the time, you may sift the flour to incorporate air for a lighter cookie texture. Set this mixture aside.
- Cream the Butter and Sugar:
In another large mixing bowl, use an electric mixer to cream the softened margarine or butter with the granulated sugar until the mixture is light and fluffy—about 3-5 minutes. This process incorporates air into the mixture, which aids in creating a tender cookie.
- Add Eggs and Vanilla:
Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract. This step is crucial as it helps to emulsify the ingredients, ensuring a smooth batter. - Combine Dry and Wet Ingredients:
Gradually add the flour mixture to the creamed butter mixture, mixing on low speed until just combined. Be careful not to overmix, as this can result in a tougher cookie.
- Fold in the Mix-Ins:
Gently fold in 2 cups of the crushed Corn Flakes, milk chocolate morsels, and peanut butter morsels using a spatula. This ensures even distribution without breaking the cereal too much. - Shape the Cookies:
Using a 1/4-cup measure, scoop out portions of batter and shape them into balls. Roll each ball in the remaining crushed Corn Flakes to coat the outside. Flatten each cookie to about a 3-inch diameter. This step not only adds crunch but also gives the cookies a nice appearance.
- Bake:
Place the cookies on lightly greased or parchment-lined cookie sheets, leaving enough space between them as they will spread while baking. Bake for 15 to 18 minutes, or until the edges are lightly golden brown. Keep an eye on them to avoid overbaking, as they will continue to cook slightly after being removed from the oven. - Cool:
Once baked, remove the cookies from the oven and let them sit on the cookie sheets for a few minutes before transferring them to wire racks to cool completely. This helps them set and makes them easier to handle.
Yield:
This recipe makes approximately 16 large cookies, perfect for sharing or indulging in a sweet treat yourself!
Tips for Success:
- Storage: Store cookies in an airtight container at room temperature to keep them fresh. They can also be frozen for longer storage—just make sure to separate layers with parchment paper.
- Variations: Feel free to experiment! You can add chopped nuts, dried fruit, or substitute different types of chocolate chips if desired.
- Serving Suggestions: Enjoy these cookies with a glass of milk, or pair them with ice cream for a delicious dessert.
Enjoy your baking experience, and savor these delightful cookies! If you have any more questions or need further assistance, just let me know!