Wait, you haven’t heard of cereal cookies? Cookies come in all shapes and sizes, but one uniform ingredient remains the same, wait for it….LOVE! Yeah, you fell for it. Lame as the sentiment suggests, it really is important that you give a damn when you’re baking, and no one cared as much, or put as much energy into her recipes as my Grandmother.
This isn’t a post about her, and her obsessive documentation of what we ate at every meal at her house, our likes and dislikes permanently recorded one cue-cards, preserving my hatred of Brussels Sprouts and my cousin’s love of crudite with dill dip.
My Grandma was a teacher and ran a catering company in her spare time. She was a hustler who let nothing go to waste. Everything was transformed into something great, something memorable, and something delicious. Even Brussels.
These cookies are *just* that. They’re perfectly not-too-sweet, a little chewy but somehow still crispy. You can make them with accessible ingredients that won’t break the bank, and substitutions are a cinch.
Cereal Cookies Recipe
- 1 cup of unsalted room-temperature butter
- 1 cup of sugar
- 1 large egg
- 1 1/2 cups of flour
- 3 1/2 tsp of baking powder
- 1/2 tsp of salt
- 1 tsp of vanilla extract
- 5 cups of crushed cereal- we like cornflakes!
Cream butter and sugar, add in an egg. Blend until well mixed, add in sifted flour, baking powder and salt. Add vanilla, mix and then add in crushed cereal. Press and mix, and create disc-like bundles the size of the palm of your hand. Bake at 350°F for 8-10 minutes and cool on a baking rack. Keep in an airtight container for 3 days max.
Photos by Libby Roach.