Ted got back from his wedding recently, and had with him the deep fryer I got him and Deborah. We used it last week to fry Rice Krispie Treats wrapped in beignet dough, which was ridiculous and good.
When I picked up the Rice Krispies, cereal was buy one get one, so I also got some Frosted Flakes. Rather than sit around and eat an entire box over the course of an afternoon, I decided to do something with them. I’ve made cookies in the past that used crushed up Captain Crunch as some of the flour. I was curious if Frosted Flakes were sugary enough to make up for both sugar and flour, and, as expected, they were. In the end, actually, Alex thought that they were just Corn Flake cookies, not Frosted Flakes! (Obvious answer: more sugar?!)
I used a food processor to grind up enough Frosted Flakes (pretty much a whole box) to get 2 1/2 cups.
Roll the dough into walnut-sized balls, and place on a lightly greased cookie sheet. You can put them fairly close together.
Frosted Flake Cookies
- 1/3 cup shortening
- 1/3 cup butter
- 1 egg
- 1 teaspoons vanilla extract
- 1 teaspoons baking powder
- 1/4 teaspoon salt
- 2 1/2 cups crushed Frosted Flakes (nearly a box of uncrushed cereal), split 3/4 cup/1 3/4 cups
Preheat oven to 350 degrees and lightly grease 2 cookie sheets.
Cream butter, shortening, and 3/4 cup of the cereal. Beat in the vanilla and egg. Add the remaining ingredients and blend until well mixed.
Roll dough into walnut-sized balls and place on your cookie sheet. Bake 12 minutes, rotating halfway through. Move to a wire rack to cool.