Salted Caramel, Blueberry, Coconut-Corn Flake Cookies

Salted Caramel, Blueberry, Coconut-Corn Flake Cookies

Ingredients:

• Nonstick cooking spray 
• 1/2 cup unsalted butter 
• 1/2 cup coarsely chopped caramels or caramel bits 
• 1 1/3 cups all purpose flour 
• ½ teaspoon baking soda 
• ¼ teaspoon baking powder 
• ¼ teaspoon salt 
• ¾ cup granulated sugar 
• ½ cup brown sugar 
• 1 teaspoon vanilla extract 
• 1 large egg 
• 2 ½ cups cornflakes 
• 1 cup fresh blueberries 
• ½ teaspoon sea salt

Instructions:
 Heat oven to 350 degrees F.  Coat cookies sheets with cooking spray.

Melt butter in a small saucepan over medium heat; stir in caramel until melted.  Pour butter mixture into a large mixing bowl.

In a medium bowl, sift together flour, baking soda, baking powder and salt.

Add granulated sugar, brown sugar and vanilla to mixing bowl with butter.  Mix together, using a mixer on medium speed, until well combined – about 1-2 minutes.  Beat in egg until well combined.  Stir in flour mixture until just barely combined.

Finely crush cornflakes using a food processor (or with a rolling pin and sealed plastic bag).  Stir in cornflake crumbs and blueberries until just combined.

Drop rounded tablespoons of dough onto greased cookie sheets, spacing about 2 inches apart.  Bake 12 minutes or until golden brown.  Sprinkle sea salt on top of cookies.  Cool 2 minutes before transferring to a plate or wire rack.

Makes about 18 cookies