Cornflake Cookies

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
In a medium bowl, whisk the flour, baking powder, baking soda and salt together. Then set aside the dry ingredients.
1 3/4 cups (218 g) all-purpose flour, spooned and leveled, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
In a large bowl, cream the butter, brown sugar and granulated white sugar together with an electric hand mixer on high speed until light and fluffy, 2-3 minutes.
(You can also use a stand mixer fit with a paddle attachment if you would rather.)
1 cup (224 g) salted butter, softened, 1 cup (220 g) light brown sugar, packed, 1/4 cup (50 g) granulated white sugar
Add in the egg yolks and vanilla extract and mix on medium speed until pale in color and fluffy, 1-2 minutes. (Scrape the sides of the bowl as necessary.)
2 egg yolks, at room temperature, 1 tbsp (15 ml) vanilla extract
Add the dry ingredients to the wet ingredients and mix on low speed just until combined.
Mix the oats and cornflakes into the dough with a rubber spatula.
1 1/2 cups (120 g) old fashioned oats, 1 1/2 cups (60 g) cornflakes
Scoop the dough with a large, 2 tablespoon capacity cookie scoop. Arrange the cookie dough balls 2 inches apart on a prepared baking sheet. Bake the cookies for 10-12 minutes.
(10 minutes gives you chewy cookies, and 12 will give you crispier cookies.)
After baking, let the cookies cool on the cookie sheet for five minutes, then transfer them to a wire rack to completely cool.
When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape. While they're cooling, sprinkle flaky sea salt on top of the cookies.
flaky sea salt for sprinkling

Ingredients

Instructions