SALTED OATMEAL CORNFLAKE COOKIES

When I attended the opening of trendy bakery Sprinkles’ Nashville 12 South location, instead of ordering a box of cupcakes, like most people in line, I was drawn to the cookies on display in the pastry counter. Upon first bite, I knew the Salted Oatmeal Cornflake Cookie was my long-lost soul mate. I was blown away by its amazingness and immediately started to work on a copycat recipe. These cookies are soft and chewy, sweet and salty, and altogether wonderful.

1 cup (2 sticks) butter, softened

1 cup firmly packed light brown sugar

½ cup white sugar

2 large eggs

2 teaspoons pure vanilla extract

1¾ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

3 cups quick-cooking oats

2 heaping cups cornflakes

Sea salt

Makes 18 large cookies

1. Preheat the oven to 325 degrees.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, brown sugar, and white sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla.

3. In a separate bowl whisk together the flour, baking soda, and salt. With the mixer on low, add the flour mixture to the creamed mixture until just blended. Mix in the oats until just incorporated. Remove the bowl from the mixer and add the cornflakes, gently folding to avoid crushing the cornflakes.

4. With a spoon, scoop out the dough and roll between the palms of your hands to create a walnut-size ball. Do not use a cookie scoop, as it will crush the cornflakes. Repeat until all the dough is rolled into balls. Place the dough balls on a baking sheet, and refrigerate the dough for at least 30 minutes.

5. Remove the dough from the refrigerator, and arrange the cookies on a baking sheet, leaving 2 inches between each cookie. Flatten each dough ball with your fingers or the bottom of a glass (reshaping the edges of the dough if needed to make a round cookie), and sprinkle the top of each cookie with sea salt.

6. Bake for 12 to 15 minutes in the preheated oven. Bake in multiple batches, if needed. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

MAKE IT AHEAD: Cookie dough can be made a day in advance and left to chill in the refrigerator. Cookies are best baked the day of serving.