After yesterday’s heartfelt and rather serious post about making healthful choices about food, today’s post is all about butter. And cookies. [Whew!]
When Rob and I ventured to San Francisco and Sonoma County on our honeymoon more than two decades ago (I was a child bride), we stayed at a sweet little bed-and-breakfast in Pacific Grove, CA, called the Gosby House Inn. Our first afternoon, the innkeeper put out a plate of these cookies, and I’ve been baking them ever since.
special K cookies
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
pinch of salt
2 cups unsweetened cereal flakes (see Note)
Preheat oven to 350 degrees. In a large bowl, cream together butter and sugar until light and fluffy; add vanilla and blend to combine. In a separate bowl, whisk together flour, baking powder and salt; add to the butter mixture and blend well. Fold in cereal. Scoop out tablespoons of dough, form into rough balls and place on an ungreased cookie sheet about 2 inches apart. Bake for 12 to 15 minutes, until cookies are lightly brown around the edges. Let cool for a few minutes before transferring to a rack.
Note: While the original recipe calls for Special K (hence, the name), I’d suggest any unsweetened flake-type cereal: Kashi flakes, bran, wheat, rice or corn flakes.