Crunchy Cornflake Cookies

I ate a  cornflake cookie at a cafe when we lived in Oklahoma and it was 

love at first bite!  I threw this recipe together almost 5 years ago, 

and the taste is deliciously spot on! These cookies are loaded with some 

of the best pantry goodies imaginable, so of course they are certain to be a hit!

 What you need:

 1 cup Butter, soft

1/2 cup + 2T Oil

1 cup Granulated Sugar

1 cup Brown Sugar

2 Eggs

2 cups Cornflakes

1 cup Quick Oats

1 cup Raw Pecans

1/2 cup Shredded Coconut (unsweetened)

3 1/2 cups AP Flour

1 T Baking Soda

3/4 tsp Salt

2 tsp Pure Vanilla Extract

1/4 tsp Cinnamon

Preheat oven to 325 degrees

Place the oats, coconut and pecans in a food processor fitted with the

sharp blade. Pulse until consistency of large crumbs.

I feel certain we over pulsed the three ingredients as I had eager helpers

in the kitchen, after their soccer game. Wouldn't have it any other way!

Next, pulse in the cornflakes until bits of cornflakes appear throughout.

Then set the food processor aside

In the green bowl are the wet ingredients whipped together: butter, oil,

eggs, granulated sugar, brown sugar and pure vanilla extract. I use an 

electric hand mixer to blend the wet ingredients.

In the sifter, awaiting a sift, are the dry ingredients: AP flour, 

salt, baking soda and cinnamon.

Slowly sift and hand mix the dry ingredients into the wet ingredients. 

Then fold in cornflake crumble goodness.

 Use a small scoop (this is ~2 T scoop, but you could do as small as 1 T)

Line 12 on a parchment lined baking sheet and press the dough 

balls flat with clean finger.  

Bake for ~13 minutes in a 325 degree oven.

Remove the cookies from the oven, then edges should be a tad 

darker in color than the centers.  Allow the cookies to cool for 

a minute on the baking sheet, then transfer to a wire rack 

for complete cool.

Enjoy. 

xo

Fig & Arugula Flat Bread

Last weekend as my friend and I wandered up Main Street in Park City, Utah for the Sundance Film Festival we were invited to "lunch" by a sponsor of the events.  Dear Lord, their idea of lunch and our idea of lunch...different planets.  Though, I am so thankful we popped in as they were serving up  an amuse bouche of the most amazing flat bread I have ever had the pleasure of trying, and thanks to a few ingredients I had on hand I decided to attempt a copy cat version.  I think I won, as it tastes pretty spot on.

 

What you need:

  Flat Bread

Fig Spread

Honey

Arugula

Gruyere Cheese

White Truffle Oil

Sea Salt Flakes

On a baking sheet I placed store bought naan (which is a freezer

staple, in this house.  These were smaller in size, found at Costco). 

I topped each naan with a heaping tablespoon of Fig Butter (Trader Joe's)

 

 Lightly drizzle with honey

My little Benny is obsessed with the honey bear. He carries

it around and pats it on the back, like a baby doll.  It is the cutest/

messiest little thing ever, as I am constantly checking 'baby' to

make sure it isn't leaking all over the house.  

 Top with slices of Gruyere cheese.  

My sous chef Logi used the slicer to slice all of the cheese.  She was so proud.

Place baking sheet in a 350 degree oven and bake for 6-8 minutes,

 until the cheese is melted.

Immediately top warm flat breads with arugula,

then drizzle on white truffle oil and generously 

sprinkle with sea salt flakes.

This can be served as an entree, or sliced small

as a starter (or lunch, if you are a vendor during Sundance)

I am patting myself on the back as this is so spot on to the deliciousness

we wanted more of last week!  The blend of sweet from the fig and honey is 

perfectly balanced with the tender bite of gruyere cheese, the pepper of the

arugula and the buttery love of the white truffle oil.  

Oh and it was on the plate to be gobbled up within 20 minutes.