And guess what? New York is supposed to have (lest I say it and ruin it) lovely weather! It’s February!! I was counting on snow and clouds. But sun and 50! I’ll love that!
So, there’s this crazy thing you do when you have a boyfriend. You do anything to make him happy. So when his oven fails to work two days in a row and the brownie batter you made on Tuesday still won’t bake, you run out to the store on Wednesday night to buy ingredients for cookies that don’t require oven-time. (And here’s a secret: they're just as easy, and taste just as great- if not better).
These cookies were created by the least baking-inclined member of my family, my aunt. She probably wasn’t even following a recipe, and she accidently stumbled upon a gem. If she can do it, so can you!
I’ll tell you why it’s SO easy:
1. It utilizes a microwave
2. Only two ingredients are needed
3. Only one bowl is dirtied in the process (unless you’re like my boyfriend and have an unusually small microwave)
Easy-peasy!
Let’s do it:
Chocolate Cornflake Cookies Ingredients:
One large box of Kellogs Cornflakes Cereal
Three giant-sized bars of chocolate (I usually mix two dark with one milk. You’ll need at least one milk, since it’s has a lower melting temperature and will keep the chocolate from seizing up in the microwave)
One large box of Kellogs Cornflakes Cereal
Three giant-sized bars of chocolate (I usually mix two dark with one milk. You’ll need at least one milk, since it’s has a lower melting temperature and will keep the chocolate from seizing up in the microwave)
Directions:
Break each of the giant chocolate bars into the uniform, perforated rectangles and add them to a, microwave-safe bowl (if a large bowl fits in your microwave, then great! If not, I suggest melting the chocolate in a pyrex measuring cup and then transferring to a large bowl once melted.)
Microwave times vary, but to be safe, microwave the chocolate at one minute intervals, making sure to stir, between each round. The chocolate will continue to melt with the residual heat as you stir, so this is very important!
Once the chocolate is melted and transferred (or remaining in) a large bowl, add half the box of cereal and stir until well coated. Continue to add cereal until the box is gone or until the remaining chocolate is not enough to well-coat.
Place spoonfuls of the chocolate cereal on a wax-paper covered cookie sheet. These are ideal to make in the winter, because you can then simply place the cookie sheet outside (on your deck, patio, etc) to aid in the cooling/drying period of the cookies.
I hope you trust me on the deliciously simplistic quality of these cookies! I wish I had a picture to show you, but unfortunately I wasn’t quick enough to grab one. One to come later…
Have a great weekend, can’t wait to fill you in on NYC when I come home!
Break each of the giant chocolate bars into the uniform, perforated rectangles and add them to a, microwave-safe bowl (if a large bowl fits in your microwave, then great! If not, I suggest melting the chocolate in a pyrex measuring cup and then transferring to a large bowl once melted.)
Microwave times vary, but to be safe, microwave the chocolate at one minute intervals, making sure to stir, between each round. The chocolate will continue to melt with the residual heat as you stir, so this is very important!
Once the chocolate is melted and transferred (or remaining in) a large bowl, add half the box of cereal and stir until well coated. Continue to add cereal until the box is gone or until the remaining chocolate is not enough to well-coat.
Place spoonfuls of the chocolate cereal on a wax-paper covered cookie sheet. These are ideal to make in the winter, because you can then simply place the cookie sheet outside (on your deck, patio, etc) to aid in the cooling/drying period of the cookies.
I hope you trust me on the deliciously simplistic quality of these cookies! I wish I had a picture to show you, but unfortunately I wasn’t quick enough to grab one. One to come later…
Have a great weekend, can’t wait to fill you in on NYC when I come home!
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