- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt 1 cup butter, at room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 2 cups Corn Flakes
- Sift together the flour, baking soda, and salt in a medium bowl.
- In a large bowl, using an electric mixer or beating by hand with a wooden spoon, cream the butter with both sugars until smooth and well blended. Add the eggs one at a time, beating until smooth after each addition.
- Add the flour mixture to the butter mixture a little at a time, beating just until incorporated. Fold in the Corn Flakes. Refrigerate the dough for at least 2 hours and up to 2 weeks.
- Preheat the oven to 350°F.
- Scoop golf ball-size portions of dough onto ungreased baking sheets, spacing them about 1 inch apart. Bake until very well done and dark brown, about 30 minutes for crisp cookies. Transfer to wire racks to cool. If they are still soft when cooled, flip them over and bake for 5 minutes more. (For softer cookies, bake for 12 to 15 minutes.)
- When the cookies are cooled and crisp, roughly chop for folding into the ice cream. Store whole cookies in airtight containers at room temperature. They are best enjoyed on the same day but good for at least 3 days before they start getting stale. Besides, it’s easy to keep dough in the fridge and bake fresh as desired. You’d be kinda silly to make them and then not eat them, you know.
Source: Godby, Jake; Vahey, Sean (2012-04-13). Humphrey Slocombe Ice Cream Book (Kindle Locations 2315-2323). Chronicle Books LLC. Kindle Edition.