3 cups cornflake cereal
¼ cup milk powder
2 tablespoons sugar
½ teaspoon salt
6 tablespoons butter, melted
2 sticks butter, softened
1 ¼ cup sugar
2/3 cup brown sugar, packed
½ teaspoon vanilla extract
1 egg
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
1 ½ teaspoon salt
Preheat the oven to 275F.
Add the cornflakes to a sealable bag. Crush with a rolling pin until the texture of coarse sand.
In a medium mixing bowl combine the crushed cornflakes, milk powder, 2 tablespoons sugar, and ½ teaspoon salt. Mix well.
Add the 6 tablespoons of melted butter and toss until the cereal begins to clump up.
Spread the cereal mixture out onto a baking sheet lined with parchment paper in an even layer.
Bake for 15-20 minutes, or until golden brown and fragrant. Set aside to cool completely before continuing.
Line two baking sheets with parchment paper.
In the bowl of a stand mixer, combine the butter and sugars and beat for 2-3 minutes on a medium-high speed, until light and fluffy.
Add the vanilla and the egg and beat on a medium-high speed for 7-8 minutes.
Turn off the stand mixer and add the flour, baking powder, baking soda, and salt and mix on a low speed until just combined.
Add the cornflake mixture and mix on a low speed until just incorporated.
With an ice cream scoop or a ¼ cup measure, drop dollops of dough onto the prepared baking sheet. Place in the freezer for 45 minutes-1 hour.
Preheat the oven to 365F.
Ensure dollops of dough are at least 3 inches apart before baking the chilled cookies for 10-15 minutes, or until golden brown. Lift the cookies up by the edges of the parchment paper and transfer to a wire rack to cool at least 5 minutes before serving.