My grandad used to complain when I didn’t drink my breakfast milk. It’s not something I’ve ever really liked and my nose would wrinkle at the thought of finishing what was left in my cereal bowl. I’d sit there crunching away on my Cornflakes, draining the milk from my spoon before every mouthful until I had the odd, few soggy flakes floating about.
To this day, I’m still not a big milk fan. Nor do I side with those who decide to guzzle milk from the carton. But I do still like Cornflakes. It got me wondering about how to make a breakfast cookie that could satisfy the Cornflake craving (yes, it’s a real thing – anyone else?) without having the adverse effect of milk. I’m also acutely aware that my boyfriend isn’t keen on chocolate chip cookies, so anything that fulfils the dessert/pudding/treat category without a smidge of cocoa passing the lips is acceptable – to him at least.
I’ve been a big fan of sweetish.co’s baking blog for some time now and I stumbled across a recipe that precisely fit that description. It was a recipe that she dubbed “The Man Cookie”, for the reason that her ‘dad and brother devoured these cookies faster than any other cookie [she’s] ever made’. I used my Friday evening last week to make these in an attempt to squeeze in some “self-care” and took them to a BBQ with a load of uni friends on Saturday. One of them (yes, a guy) inhaled five in one sitting, and my boyfriend was simply excited at the prospect of these being a cookie to his tastes. What they loved so much was the Malden salt grains scattered on top of each cookie before baking. And I can’t deny it. They’re certainly worth the accolade.
I made a few small adjustments to ingredients for this recipe, and the baking temperatures, as I felt this worked better for a more caramel flavour and a chewier cookie – which let’s face it, is the ultimate goal. I rested the dough overnight in the fridge which sweetish.co insists will make ‘the BEST stinking cookies of your life’, but brought it back to room temperature before putting the balls of dough in the oven and watching them spread. I found this allowed for a flatter cookie, with crispy edges and a soft interior and gave a gentle crackle so that the rock salt could fall into all the tiny crevices and get lodged in there. The combo of salty-sweet is crazy good. Enjoy!
Salted oatmeal cornflake cookies
227g unsalted butter
385g dark Muscovado sugar
100g caster sugar
1tbsp vanilla bean paste
417g plain flour
1.5tsp bicarbonate of soda
150g oats, toasted
+ more rock salt for sprinkling
- Preheat oven to 180C. Spread your oats on a baking tray lined with parchment and toast for 10 minutes. Set aside to cool.
- Beat the butter and sugars together on medium speed until light and fluffy, about 5-8 minutes.
- Add the eggs and vanilla bean paste and beat for another 5 minutes.
- In a separate bowl, mix together your dry ingredients: plain flour, salt, bicarbonate of soda and oats. Slowly add to the butter egg mixture in thirds, combining in between and scraping down the sides of your bowl to get everything mixed in nicely.
- Add cornflakes and mix with a spoon until combined.
- Refrigerate dough for at least 4 hours, although preferably overnight before baking.
- When you’re ready to bake your cookies, bring the dough back to room temperature whilst you preheat the oven to 160C fan (I’ve lowered the temperature as this seemed to work better with my fan oven). Line your baking tray with parchment paper.
- Measure out 50g balls of cookie dough and place about 3 inches apart on the baking tray.
- Flatten slightly with your fingers (or the back of a spoon, dipped in flour to prevent sticking) and then grind or sprinkle some rock salt on each one.
- Bake for 13-16 minutes, keeping an eye on them. They should be golden on the outside but
stillappear slightly wet in the middle. This is important as it gives you the “chew”.
- Once they’ve finished baking, let the cookies cool on your baking tray before transferring to a wire rack to cool completely.
Recipe adapted from sweetish.co‘s baking blog