Categories: cookies

Ingredients

• 1 cup and 6 tablespoons unsalted butter, room temperature
• 1 3/4 cups granulated sugar
• 2 eggs
• 1 cup and 6 tablespoons all-purpose flour
• 1/2 cup and 1 tablespoon cornmeal
• 1/2 cup and 1 tablespoon Cap’n Crunch Cereal, ground up into crumbs
• 1 Tablespoon baking powder
• 2 teaspoons baking soda
• 1 tablespoon kosher salt

Directions

1. In a mixing bowl whisk the flour, cornmeal, baking powder, baking soda, and salt and set aside.

2. In a stand mixer cream the butter and sugar. After three minutes add the eggs and beat well. Scrape down the side of the bowl and beat the batter for a FULL 10 MINUTES!!

3. Then, scrape down the bowl again and add the dry ingredients with the mixer on low until just combined. Stir in the cereal and remove the bowl from the mixer.

4. Scoop the dough into golf ball size mounds onto a lined cookie sheet or plate. Cover with plastic wrap and chill for at least 4 hours, or overnight.

5. Preheat the oven to 350F. Place the dough on the lined baking sheet about 4-inches apart. Flatten the tops with clean hands or the bottom of a glass. Bake for 12 to 14 minutes until golden and lightly browned around the edges. Cool on a wire rack and enjoy.

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