The inspiration behind this cookie recipe was fun and also the sight of a tupperware box in my cupboard filled with random leftovers of cereal. I would buy new cereal just before I finished my current one and add the new to the old but I would always choose a different type to mix things up. Typically it would be one sweet cereal with a sugar-free one. Still with me? This is a good story. I got to the point where I had a mix of cornflakes, coco pops, and honey nut cornflakes and thought there must be something I can make with these (aside from breakfast). My mind went straight to cookies and I'm glad it did. These are addictive! Utterly addictive! CEREALOUSLY addictive!
Hands-on Time 15 minutes plus chilling (overnight)
Baking Time 16 minutes
250g Unsalted butter (softened)
225g Light brown sugar
150g Caster Sugar
2 tsp Vanilla extract
2 Eggs, large
375g Plain flour
25g Powdered milk
1 tsp Bicarbonate of soda
1 tsp Fine salt
250g Cereal (ideally 50% cornflakes)
Freestanding mixer with paddle
Baking sheet (ideally aluminium)
Add the butter and both sugars to the bowl of the mixer and beat on a medium-high speed for 5 minutes until you have a very light and fluffy mixture.
Add the vanilla and eggs and beat for a couple of seconds until combined.
Add the flour, powdered milk, bicarb, and salt, and again beat for a couple of seconds until combined. Scrape the sides down using a spatula to make sure everything is incorporated.
Finally add 200g of cereal and mix one last time. You shouldn’t need to run the mixer for more than 3-4 seconds. The key thing is not to over-mix.
Put the bowl into the fridge for at least an hour to firm up the dough. It is possible to do this in the freezer to speed things up but don’t forget about the dough!
Line a baking sheet with parchment.
Add the remaining 50g of cereal to a bowl, pick up a handful and crush using your hand. Repeat this until you have broken the cereal up into smaller pieces. Don’t make crumbs though.
Remove the dough from the fridge, take a portion (approx 75g) and roll into a ball.
Roll the ball in the crushed cereal before placing it onto the baking sheet. Repeat until you have used up all of the dough. At this point if you want to bake the cookies at a later time you could put the dough balls, with the parchment, into a Tupperware box and freeze. Otherwise, cover the dough balls with clingfilm and leave in the fridge to get really firm, ideally overnight.
Preheat the oven to 170°C/150°C (Fan)/325°F/Gas mark 3.
Slide the baking sheet out of the fridge and leave the dough balls on the shelf.
Once the oven has warmed up line the baking sheet with another piece of parchment.
Place approx 6/8 balls spaced about 10cm apart from each other onto the baking parchment.
Pop the tray into the oven on a middle shelf for 16 minutes. You should find the cookies will be golden but the centres will still look gooey.
Remove the tray from the oven. Slide the parchment carefully, with the cookies, onto the worktop. Re-line with more paper and bake your next batch.
After the cookies have rested for a couple of minutes they should be firm enough for you to transfer onto a wire rack to fully cool. Don’t forget they will get firmer as they cool, as tempting as it is to immediately eat them straight from the oven. Like some things in life, patience pays off.