All Purpose Salted Oatmeal Cornflake Cookie

Directions

1. Preheat oven to 350°F. Spread oats on a cookie sheet and toast for 10 minutes. Set aside to cool.

2. Add softened butter and sugar to bowl of stand mixer and beat on medium speed until light and fluffy. Add eggs one at a time and continue to beat until fluffy.

3. In a separate bowl whisk together dry ingredients: vanilla powder, all purpose bread mix flour, baking soda, oats. Slowly add the dry ingredients to the wet ingredients.

4. Add cornflakes and mix until just combined. Dough will be thick and sticky.

5. Refrigerate dough for at least 4 hours or overnight.

6. Preheat oven to 350°F. Line cookie sheet with parchment paper.

7. Coarsely crush about 1/4 cup corn flakes. Scoop out cookie dough, about 1/4 cup (80g) and form a ball. Flatten slightly as you press onto crushed corn flakes. Sprinkle tops with additional salt. Arrange on cookie sheet about 3 inches apart. May fit 4-5 cookies on large sheet.

8. Bake for 16 -17 minutes or until golden. Centers will look very soft.

9. Remove from the oven and allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

10. Cookies stay fresh covered at room temperature for up to 1 week.

Tips

1. Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 4 days.

2. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months.

3. Allow frozen dough to thaw enough for you to flatten and press onto cornflakes and add salt to the tops before baking.