Monday, June 23, 2014

Oatmeal Corn Flake Cookies:

I think there are certain foods or the way to eat certain foods, that are just staples/traditions in certain families. Like there's certain things that different families always do, or never do when it comes to food, and no one really knows why. Mom did it, so we do it. Mom only did it because Grandma did it. Grandma only did it, because she didn't have a big enough pan to do it any other way!! But now it's "how you have to do it"!! 
Cookies and Cake are kind of like that for us. VERY rarely will we eat a cookie, unless there is a glass of milk as well! It's like an unwritten rule or something that a cookie must be dipped! And, besides No-Bake Cookies, we don't even think about making a cookie that doesn't soak up milk properly. The same for Cake. There is only a few in my family that will eat a piece of cake, without it being in a bowl almost covered in milk. They seriously like a little cake with their milk! 
Anyway, when I saw these cookies, they looked like they would pass the criteria for "milk dipping" and they sounded really yummy, so I gave them a try! It was really a neat spin on traditional chocolate chip cookies, and they had such a cool chewy, yet soft texture. Plus they bake really fast, so that's always a plus! 
Hope you try them out and enjoy them as much as we did! 

1 cup butter, softened to room temperature
1 cup sugar
1 cup brown sugar
1 tblsp. milk
1 tblsp. vanilla
2 eggs
2 cups flour
1 tsp. xanthan gum
1 tsp. baking soda
1/2 tsp. baking powder
2 cups quick oats
2 cups cornflakes
1 cup chocolate chips
1 cup butterscotch chips

Cream butter in a large mixing bowl. Add sugar and brown sugar; cream until light and fluffy. Add milk, vanilla and eggs, and mix until well combined, scraping down the sides of the bowl as needed. 
Add flour, xanthan gum, baking soda and baking powder. Mix until well incorporated. 
Add the oats, cornflakes and chips. Mix very gently and briefly - just until combined. 
Using a cookie scoop, drop onto greased cookie sheets. 
Bake at 350 degrees for 10 minutes. You may think that they aren't done, but trust me - take them out! Let them sit on the cookie sheets for just a minute or two, and then remove to a wire rack to cool completely.
Once cooled, store in an airtight container. 

-I used chocolate chips and butterscotch chips, because that's what I had. You can use whatever  you want! 

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