Salted Caramel, Blueberry, Coconut-Corn Flake Cookies
- 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
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