Here’s the cornflake cookie recipe trail that explains why cereal cookies are a blip on my radar again and maybe yours.
My hairdresser Donna picked up a wrapped cookie at some check-out counter not long ago labeled the “World’s Best Cookie.” It turned out to be that good, so she came right home and googled the ingredients that were listed on the label. She found a similar cornflake cookie recipe, made a batch, brought them to The Patio hair salon to rave reviews, and is now passing out the recipe to her friends, customers at the salon, everyone. She’s a real connector. The recipe has gone viral in the old-fashioned sense that she actually hands out pieces of paper.
So, after a haircut with her recipe in hand, I came right home and googled cornflake cookies. One recipe called Cornflake Chocolate Chip Marshmallow Cookies that caught my eye was developed by pastry chef Christina Tosi of Momofuku Milk Bar in NYC. In my view, she led this latest cereal desserts stampede among foodies when she introduced Cereal Milk Ice Cream. No one could stop talking about it. Cereal has been very, very good to her. Now she’s a star with a cookbook.
I remember cereal cookies back in the 1960s and 1970s along with all those very dense muffins my grandmother made with All-Bran cereal, Rice Krispie treats, and homemade Chex mix. The cereal companies went recipe development crazy back then. Nice work old test kitchen home economists who toiled away in corporate lab coats and never got cookbook deals! Here’s another cereal cookie that uses any kind of weird cereal you may have in the cupboard–my old favorite was Capt’n Crunch. Bet that would make a great cookie.
The Cheater Chef Cornflake Cookies are a variation of our Complainer Oatmeal Cookies. Cereal is basically a substitute for the oatmeal. Cornflakes do make a great cookie because they’re not sweet and a little salty.
