It has been a long few days.  I was sick on Saturday, Chris had to work all day Sunday and the kids started summer camp yesterday so we’re all trying to figure out a new routine.  Oh, and sweet Vivian has a sharp tooth cutting through her top gum, and the poor little dumpling wails at bedtime.  Le sigh.

Tonight I needed a sweet treat once the kids (finally) went to sleep. I perused the pantry for inspiration and came up with this gem of a recipe. I knew these coconut cornflake cookies would be delicious before I took a bite because the batter was seriously the best cookie batter I have ever tried!  Seriously! These cookies are dense, slightly savory and not as sweet as the usual chocolate chip cookie. My new favorite!

Coconut Cornflake Cookies

1 cup (2 sticks) butter, room temperature

1/2 cup white sugar

1 1/2 cups brown sugar

2 eggs

1 tablespoon vanilla extract (I use my homemade vanilla extract)

2 cups flour

1 teaspoon baking soda

1 teaspoon kosher salt

2 cups corn flakes

1 cup coconut

1 cup chocolate chips, optional

Heat oven to 350 degrees.

Combine butter and sugars in a mixing bowl and mix on high for 3-4 minutes.  Scrape down sides of bowl.  Add eggs and vanilla extract, and mix for another 5-7 minutes.

Meanwhile, in a small bowl whisk flour, baking soda and salt. Add 1/2 of the dry ingredients to butter mixture and mix well.  Add remaining half of dry ingredients and mix until just incorporated.  Add cornflakes and coconut (and chocolate chips, if using) and stir.

Line a cookie sheet with parchment paper or coat with a thin layer of coconut oil.  Drop cookie batter onto cookie sheet.  Bake 12 minutes.  Remove pan from oven, bang it on the counter once or twice, then move the cookies to a rack to cool.