Makes 3-4 dozen cookies
Tip: Many people have at least one fond childhood memory of a favorite meal or treat. I’ll admit to many 😀 but one that can’t be beat is my mom’s peanut butter cookies. She always added Kellogg’s Corn Flakes to the dough and I’ve never tasted a PB cookie that could compete. Get yourself a box of corn flakes and make these cookies!
1 cup (8 oz) butter
1 cup (8 oz) peanut butter (my favorite is Skippy Super Chunk)
1 cup granulated sugar
1 cup brown sugar, packed
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups corn flakes (do not crush before adding to cookie dough)
Bring butter and eggs to cool room temperature.
Whisk flour, soda and salt together in a small bowl.
Preheat oven to 350 degrees F.
Prepare baking sheet with parchment paper for easy cleanup.
Cream butter and peanut butter together in a mixer with paddle attachment. (This dough can also be easily mixed by hand…I know that’s how Mom did it!) Add sugars and continue to mix until blended. Incorporate the eggs and vanilla. Pour flour mixture and corn flakes into the bowl and stir together until the ingredients are well-mixed; do not overbeat.
Scoop cookie dough onto prepared baking sheet; press each scoop of dough lightly with the tines of a table fork, in both directions, for crisscross pattern. Bake in 350 F oven for 10-12 minutes. Do not overbake…you want them crisp on the outside but just a bit chewy on the inside.
Let cookies cool on baking sheet for about 2 minutes; using a metal spatula, move them to a cooling rack. Serve several with a big glass of cold milk…or a nice cup of coffee.
Note: These freeze well, but you may never get a chance to try that.