Superman's Cookies
Submitted by Michelleabella
Crispy, chewy, loaded cookies packed with oats, crushed cornflakes, shredded coconut, and chopped pecans. Flatten with a sugar-dipped glass for crackly edges. Makes 4 dozen in just 30 minutes.
YIELD
4 dozenPREP
20 minCOOK
10 minREADY
30 minThese cookies throw everything but the kitchen sink into the bowl and somehow it all works.
Oats give them a hearty chew, crushed cornflakes add an unexpected crunch, shredded coconut brings tropical sweetness, and chopped pecans deliver a rich, buttery bite.
The trick is flattening each dough ball with a glass dipped in sugar before baking. It gives every cookie those gorgeous crackly edges and a thin, crispy rim that shatters when you bite into it.
The recipe makes four dozen, which sounds like a lot until you see how fast they vanish from the cooling rack.
Chef Tips
- Crush the cornflakes by hand, not in a blender. You want irregular pieces for varied texture, not dust.
- Chill the dough for 15 minutes if it feels too soft to roll into balls. The butter and oil make it rich, and cold dough holds its shape better.
- Pull them from the oven when they still look slightly underdone in the center. They firm up on the hot baking sheet as they cool.
Ingredients
Directions
Cream butter and sugars until light and fluffy.
Add egg and mix well.
Add oil and mix well.
Add oats, cornflakes, coconut, pecans and vanilla.
Add flour, soda and salt.
Form into 1inch balls. Place on ungreased baking sheet.
Flatten with a glass dipped in sugar. Bake at 350℉ (180℃). for 10 min.
Cool on cookie sheets for a few seconds before removing.
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