Buttery Special K cookies.

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

(makes 30)

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.

4 thoughts on “Buttery Special K cookies.

  1. I remember this recipe from the side of the Special K box. It is the Special K that makes the cookies so memorable. Slightly nutty in taste. Just delicious! No egg, right?

  2. My recipe doubles the vanilla and uses a tsp. of cream of tarter and a tsp. of baking soda rather than the baking powder. My boyfriend’s favorite cookie!