When I was in college I took a psych course that I absolutely loved. Mostly because the teacher was one of the nicest, sweetest ladies I’d ever met (Hi Mrs. Anderson!). On one of the last days of class she baked cookies for us and brought them in. I loved them, asked for the recipe, and have been making them ever since (along with her then 91 year old Mother-in-Law’s recipe for oatmeal cookies which she also sent to me).
I just grabbed the email again to get the recipe. This was in 2003. Meaning this was 13 years ago. I need a drink
I still make these probably once a month for the kids, and they go crazy for them. Absolutely bonkers. These get devoured faster than any chocolate chip cookie that I make, it’s only real competition in our house being the snickerdoodle. These are a lot easier to make than snickerdoodles though! These cereal cookies are so crispy and light, with the perfect hint of salt. You can use any flake type of cereal, but I usually use Special K (and if I’m out of that, I use Corn Flakes). Even Bran Flakes would work, and then you could pretend they’re healthy.
Thanks again Mrs. Anderson!
- 1 cup butter, softened
- 1 cup white sugar
- 1 egg
- 1 tsp vanilla
- 1½ cups flour
- 3½ tsp baking powder
- ½ tsp salt
- 4 cups Special K cereal (or Corn Flakes, or other flake cereal)
- Preheat your oven to 325ºF and line your cookie sheets with parchment paper or silicone mats.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the butter mixture and beat just until no dry bits of flour remain. Add the cereal and mix until evenly combined.
- Drop the cookies onto the sheet by heaping tablespoon. Use a floured fork to flatten them.
- Bake for 12 -15 minutes, until the edges are lightly browned. Cool on wire racks before eating.