While at the store one day, I took a walk down the cereal aisle. As a kid, I loved cereal, especially the sugary ones that clearly had no nutritional value but still tasted great. While I walked down that aisle in the store, it occurred to me that it was nostalgic to look at all these cereals I used to eat as a kid. It brought back memories. I know so many of us enjoyed or even still enjoy cereal now, so I figured a fun idea would be a mini-series on desserts all inspired by classic cereals. I figured Corn Flakes are probably one of the most widely available and recognized cereals out there, so it was a no brainer to start the series with these corn flake cookies. Adding brown butter and cinnamon to the dough really took these to the next level and I love the crispiness they develop as they cool. 

 This recipe makes around 15 cookies

 Ingredients:

1 Cup (120g) All Purpose Flour

¼ Tsp (1 pinch) Salt

¼ Tsp (1g) Baking Powder

¼ Tsp (1g) Baking Soda

¼ Tsp (1g) Ground Cinnamon

½ Cup (14g) Corn Flakes, crushed (measure ½ cup of the whole corn flakes, then grind them up)

½ Cup (113g) Brown Butter-see note

½ Cup (100g) Granulated Sugar

½ Cup (100g) Brown Sugar

1 Large Egg, Room Temperature

1 ½ Tsp (6g) Vanilla Extract

1 Cup (28g) Whole Corn Flakes

 Directions:

1.     Preheat oven to 350 Degrees F (180C) and line two cookie sheets with parchment paper. 

2.     In a bowl, combine the flour, salt, baking powder, baking soda, cinnamon and ground corn flakes then set aside. 

3.     In a separate larger bowl, use a whisk to combine the brown butter, sugar and brown sugar, then add the egg, whisk until combined, add the vanilla and combine. 

4.     Add the flour mixture and use a wooden spoon to mix until the dough comes together, then fold in the whole corn flakes with a spatula until dispersed throughout the dough. 

5.     Use a 2-inch cookie scoop or use 2 Tbs of dough per cookie and place them on the prepared sheets. Bake for 16-18 minutes or until lightly golden around the edges. Allow to cool for 5 minutes before moving them. 

-You can enjoy these warm or cooled. Note that as they cool, they will get crispier. Using the melted browned butter instead of softened butter creates a crispier cookie. 

-To make brown butter, simply cook the butter in a saucepan over medium heat until it simmers, it will start foaming and bubbling violently. Turn the heat slightly down to medium low, swirl the pan occasionally and cook until brown bits appear on the bottom of the pan. The butter will quickly start to turn brown. Take it off the heat when it reaches an amber color and smells caramelized. Cool to room temperature before using.