Chocolate Corn Flakes Chocolate Chip Cookies (It’s a Yummy Mouthful)

It should be pretty clear by now that my boys LOVE cookies.  I am raising actual Cookie Monsters!  We have a glass cookie jar that sits on the counter.  Usually that cookie jar displays the recent cookie that have been made in our kitchen.  I love hearing the sound of the jar being opened up.  A slight clang of glass and you know someone is in the cookie jar.  I love hearing my oldest and his friends getting into the cookie jar.  There is something magical about boys gathering around for a snack after shooting hoops or a long day at school.

As the cookies start getting low, I am quickly reminded that we will need more soon. We have several recipes that are always classics in this home.  The Classic Chocolate Chip Cookie and  M&M Cookies are our usual standbys because the ingredients are simple and always on hand.

My soon-to-be four year old was eager to make cookies last week.  I told him we were going to mix it up and add one of his favorite cereal- Kellogg’s Chocolate Frosted Flakes. He was beyond thrilled to help with the process.  The cookies were super easy to make and turned out perfect.  You can always use plain corn flakes for your cookies.

Looking Forward,
Amanda

20180216_134825.jpg

Chocolate Corn Flakes Chocolate Chip Cookies

1/2 cup shortening

1/2 cup butter, softened

1 cup sugar

1 cup brown sugar, firmly packed

2 eggs

1 1/2 t vanilla

2 cups all-purpose flour

1 t baking powder

1 t baking soda

1 cup regular oats, uncooked

1 cup chocolate corn flakes cereal (picture below)

1 1/2 cup semisweet chocolate chips and additional 1/2 cup for topping

Preheat oven to 350 degrees.  Line your baking sheets with parchment paper.

Beat shortening and butter at medium speed with an electric mixer until creamy; gradually add sugars.  Beat until all combined.  Add eggs one at a time.  Then add vanilla.

In a separate bowl, combine flour, baking powder, and soda.  Gradually add to butter mixture.  Mix well.  Stir in oats, chocolate corn flakes, and chocolate chips.

Using a cookie dough scoop, drop dough 2 inches apart on your baking sheet.

20180216_092433.jpg

I always add extra chocolate chips to the top of my cookies before baking. It adds more chocolate and makes your cookies look good too!

Add additional chocolate chips to top off cookies.  Gently press in the chocolate chips. Bake for 8 to 10 minutes.  You want the cookies to be lightly browned.  Remove cookies and place on a wire rack for cooling.

And yes, this is Whitaker’s current favorite cereal:

20180216_092603.jpg

 

Chewy Ginger Molasses Cookies

Is there anything that says Christmas more than ginger cookies? It’s that time of year that everyone wants a ginger cookie or two.  Several years ago I was determined to find that perfect, easy, and traditional recipe.  With several experiments in the kitchen, polling friends, and conducting my own taste tests, I found the recipe I give to you now.  You still have several weeks to enjoy this holiday classic.  Your family, friends, and coworkers will thank you!  -Amanda

photo-89Chewy Ginger Molasses Cookies

2 1/4 cups all-purpose flour

2 t baking soda

1/4 t salt

1 t ground cinnamon

1 t ground ginger

3/4 cup unsalted butter, softened

1 cup packed dark brown sugar

1 extra large egg

1 t vanilla

1/4 cup regular unsulphured molasses

1 cup granulated sugar

Preheat oven to 375 degrees with the rack in the center.  Line 2 baking sheets with parchment paper.  Set aside.  Sift flour, baking soda, salt, cinnamon, and ginger into a medium bowl.  Set aside.

Cream the butter and brown sugar in a large mixing bowl with mixer on high speed until light and fluffy, about 1 minute.  With mixer on medium speed, beat in the egg, vanilla, and molasses, until the mixture no longer looks curdled.  Scrape the sides with a rubber spatula several times while mixing.  Mix in flour mixture on low speed.  The batter will be rather stiff.

Place some granulated sugar on a small plate.  Use a 1/4 cup measuring cup to form 1/4 cup portions of dough.  Or I have been using a cookie dough scoop to make a little smaller cookies.  Transfer the dough to your hands and roll each portion into a rough ball, then roll each ball into the sugar.  Place six (large) or nine (small) sugared balls on each baking sheet, spacing evenly, because they will spread during baking.  Dampen your fingers with water and press down lightly on each cookie to flatten it a little and dampen the top.  Refrigerate one filled baking sheet while the other bakes.

Bake for 9- 10 minutes, or until the cookies have spread and are slightly firm to the touch.  Rotate the sheet 180 degrees halfway through the baking time.  Remove from the oven and let the cookies cool on the baking sheet.

Makes 20-22 large (1/4 cup) cookies or 37-30 (dough scoop measurement) cookies