When I bake, I’m in my happy place. Lucky for me, I have a husband who eats everything I make including the good, the bad and the ugly. I can always count on him and his sweet tooth to dabble his palate in my toothsome (and sometimes not so toothsome) creations.
I spent my rainy Sunday evening warming up the kitchen with a fresh batch of cornflake and date cookies. Recently I found myself fascinated with cereal and how you can incorporate them with dinner and dessert recipes! Not just breakfast. After a failed attempt making supposedly the “world famous” Momofuku cornflake marshmallow cookies (epic fail), I decided to go for a second try, this time following a recipe from my coveted Company’s Coming recipe book.
The verdict? It was exactly how I envisioned them to be. A crispy and chewy textured cookie with just enough spice to add it the “oomph” it needed. Unlike what the recipe said, however, it produces 1-1 1/2 dozen healthy sized cookies, not the 2.5 dozen it promised. Enjoy!
CORNFLAKE AND DATE COOKIES
½ cup (1 stick) butter OR hard margarine, softened
½ cup granulated sugar
½ cup firmly packed brown sugar
1 large egg
½ tsp vanilla
1 cup all purpose flour
1 tsp baking powder
¼ tsp salt
½ tsp cinnamon
¼ tsp ginger
¼ tsp nutmeg
1/8 tsp cloves
1-1/2 cups cornflakes
1 cup chopped dates
Cream butter & both sugars together. Beat in egg & vanilla.
Add remaining ingredients; mix well. Drop by spoonfuls onto greased baking sheets.
Bake in 350F oven 10-12 mins.
