Chocolate Chip Cornflake Oatmeal Coconut Cookies
Wordy name, tasty cookie made with toasted coconut, cornflakes, and oats.
- 1 cup lightly crushed cornflakes
- 1 cup unsweetened shredded coconut
- 1 cup old fashioned rolled oats
- 1/2 cup butter, at room temperature
- 1 cup light brown sugar
- 1 egg, at room temperature
- 1 1/2 teaspoons vanilla
- 1 cup flour
- 1 1/2 teaspoons baking powder
- 1 cup dark or semisweet chocolate chips
Preheat oven to 350. Line 2 baking sheets with parchment. Set aside
In a dry skillet, heat the cornflakes, coconut, and oats, stirring frequently, until they start to lightly brown and the coconut is very fragrant. Remove to a bowl and allow to cool completely (about 15 minutes).
In a large bowl or bowl of a stand mixer, cream together the butter and sugar until fluffy. Add the egg and vanilla and mix to combine.
Whisk the flour and baking powder into the cornflake mixture. With the mixer on, stream in the dry ingredients until a thick batter forms. Fold in the chips.
Drop on the prepared pans in 1 1/2 tablespoon blobs at least 1 1/2 inches apart. Bake for 15 minutes or until just set and slightly browned around the edges.
Carefully remove to a wire rack and cool completely.
The recipe can be easily and successfully doubled.
Do not use sweetened, flaked coconut! Unsweetened grated coconut is often labeled as "desiccated coconut" in health food stores or "international" markets.
I just lightly crushed some cornflakes in my hand as I added them to the measuring cup. You don't want true crumbs. Picture what the flakes would look like if you dropped the bag.