This post has been sponsored by Flahavan's Irish Oatmeal. All opinions expressed are my own.
I have always been an early bird. I love waking up to the smell of fresh coffee. There is something deeply comforting about the mornings for me.
During the winter, I set myself up by the window as the gray light streams in, with my coffee and a bowl of oatmeal. I have been watching for my 'little red bird' all winter, but I have not seen him lately. Perhaps it is even too cold out there for him. Maybe he went away for a little while...packed his bags and headed down south!
In the quiet hours of the morning, I gather my thoughts together; map out my plans for the day.
The best days I feel are started with a light, simple breakfast. I save my indulging for the weekends, when the days start a little later...
Flahavan's Irish Oatmeal is a delicious brand of oats. They are so creamy! I add a drizzle of honey and a few slices of fresh berries, but I think these oats would be just as delicious on their own...or mixed in a crunchy cookie batter!!! And so, while I was sitting there that morning enjoying a nice, hot bowl of Irish oatmeal, I developed this recipe for Cornflakes & Chocolate Oatmeal Cookies.
Cornflakes & Chocolate Oatmeal Cookies
- Total Time: 13 minutes
- Yield: 2 1x
Ingredients
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup shortening or butter
- 1/2 cup brown sugar
- 1/2 cup white sugar, plus 1/2 cup for rolling the cookie dough
- 1/2 teaspoon vanilla extract
- 1 egg
- 1/2 cup rolled oats
- 1 1/2 cups cornflakes
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees F. and line two cookies sheets.
- In a large bowl whisk together flour, baking powder and salt. Set aside.
- In a separate bowl, combine shortening, brown sugar, 1/2 cup white sugar, vanilla and egg. Add cornflakes, rolled oats and chocolate chips. Finally, add the flour mixture. Mix on low speed with your mix master or by hand until cookie dough forms.
- Pour about 1/2 cup of white sugar in a small bowl. Roll out 1 tablespoon of dough then dip in the sugar. Using the bottom of a jar or glass, flatten the cookie dough out to about 1/2 inch thick.
- Bake cookies for about 8-10 minutes, until golden. Transfer immediately to a wire rack and let cool.
Notes
Adapted from King Arthur
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Dessert
Enjoy with Love,
Catherine
xo
Victoria Barnes says
So is it baking soda or baking powder? I’d like to know before I make these.
Living the Gourmet says
Hi Victoria, It is baking powder. Thank you for stopping by! Happy Baking!
Deborah says
Hello Catherine, can you please check the metric weight of the cornflakes? It's 475 g, which I'm not sure is accurate? Thank you!
Living the Gourmet says
Dear Deborah, the recipe card glitched so it was reading 1½ cups of cornflakes to 11/2 and in metrics that equates to 475 g. So sorry about that but I think I have it fixed now 😀 Enjoy and happy baking!
Deborah says
Thank you! But it seems that the only ingredient that converts to metric is flour and the others remain in cups! Can you have a look at this? Thank you!