Salted Oatmeal Cornflake Cookies
Yield: around 18 large cookies
 1 cup butter, room temperature
 1 cup packed light brown sugar
 1/2 cup white sugar
 2 eggs
 2 teaspoons vanilla extract
 1 3/4 cups all-purpose flour
 1 teaspoon baking soda
 1/2 teaspoon salt
 3 cups quick-cooking oats
 2 heaping cups corn flakes
 Sea salt
1. Preheat the oven to 325 degrees F (165 degrees C).
2. In the bowl of an electric mixer fitted with a paddle attachment, beat together
the butter, brown sugar, and white sugar until light and fluffy. Beat in eggs
one at a time, then mix in vanilla.
3. In a separate bowl, whisk together the flour, baking soda, and salt; add flour
mixture to the creamed mixture with the mixer on low until just blended. Mix
in the quick oats until just incorporated. Remove bowl from mixer and add
corn flakes, gently folding to mix as to not crush the corn flakes.
4. With a spoon, scoop out dough and roll between palms of hands to create a
walnut size ball. Do not use a cookie scoop as it will crush cornflakes. Repeat
until all the dough is rolled into balls (makes approx. 18 large cookies).
5. Place dough balls on a cookie sheet and place in refrigerator for at least 30
minutes.
6. Remove dough from refrigerator and arrange on a cookie sheet leaving 2
inches between each cookie. Flatten each dough ball with fingers or bottom of
a glass (reshaping edges of dough if needed to make a round cookie) and
sprinkle top of each cookie with sea salt.
7. Bake for 12 to 15 minutes in the preheated oven. Bake in multiple batches if
needed.
8. Allow cookies to cool on baking sheet for 5 minutes before transferring to a
wire rack to cool completely.