salted oatmeal cornflake cookies {the man cookie}

  This will probably be your new favorite cookie. 

This will probably be your new favorite cookie. 

I’ve been such a boob lately. My brother’s been visiting a lot and he often helps himself to food in the fridge and I've freaked out over sharing lunch meat and cheese when he starts making himself a sandwich or he eats my jalapeño potato chips. I’ve become a possessive, non-sharing food prego-saurus and it’s painfully embarrassing.

I find myself often apologizing for what I said when I was hungry, or bursting into tears at the sight of a car commercial or craving really sappy chick-flick movies. My back is killing me, my face is fat and I can no longer see certain parts of my body in the shower. Don't ask me to bend over and get something. I will curse. I often drop pens or napkins or bobby pins and just leave them there. Sorry. 

Even though I sound like a terrible, never-ceasing-to-complain human being right now, I am so grateful John is sharing this experience with me. (Even if he isn’t sometimes lol!) He’s patient, and kind and brings me ice packs and tums and tiny bowls of chocolate ice cream upon my request and often asks how I am feeling. He makes me feel validated, and often reminds me that I am carrying a small babe and to give myself a break. I remember what life was like without him, and I like it much better with him in it. He reminds me that it's okay to share lunch meat and cheese. He grounds me. 

Baby boy inside my tummy, I have no idea what kind of a mom I’ll be. I know I can feed you really well and annoyingly love you more than you’ll ever care to be loved, but thank goodness we have your dad. He's funnier than I am and more patient than I am and he'll be able to take such good care of us both.  

John, happy first Father’s Day. There are fewer things in life that bond you together more than having a child together, of that I am convinced. I freaking love your guts, thank you for loving mine. These cookies are for you. 

Love you friends. xo 

salted oatmeal cornflake cookies {the man cookie}

John, my dad and my brother devoured these cookies faster than any other cookie I’ve ever made. Enjoying them after Sunday dinner they requested that I bake some more so they could eat them for breakfast. Which of course I did, because like that smart woman I am, I saved some dough. These are addicting and crazy amazing and I'm tempted to re-name them, Man Cookie. :D

note: Please chill the dough on these. You do not have to, you can definitely bake them without chilling the dough and the world will still turn, but chilling the dough leads to the BEST stinking cookies of your life. I promise. 


1 cup (2 sticks) / 227g unsalted butter

1 ¾ cup / 385g dark or light brown sugar, packed 

½ cup / 170g sugar 

3 eggs 

1 tablespoon vanilla

3 ⅓ cups / 417g flour, preferably organic

1 ½ teaspoon baking soda

1 ½ cup / 150g whole oats, toasted

2 cups / 50g cornflakes, preferably organic

¾ teaspoon kosher salt 

plus more salt for sprinkling, I love Maldon salt. 


Preheat oven to 350° F / 180° C. Spread oats on a cookie sheet and toast for 10 minutes. Set aside to cool. 

Beat butter and sugar together on a medium speed until light and fluffy, about 5-8 minutes. 

Add eggs and vanilla, beat until fluffy, about 5 minutes. 

In a separate bowl, mix together your dry ingredients: flour, salt, soda and oatmeal. Slowly add to the butter egg mixture. 

Add cornflakes and mix until combined. 

Refrigerate dough for at least 4 hours, preferably overnight before baking. (see note above)

Preheat oven to 350° F / 180° C. Line cookie sheet with parchment paper.

Using a ¼ measuring cup, scoop out your cookies and place dough blobs about 3 inches apart on cookie sheet. 

Press the cookies with your fingers to flatten a bit and sprinkle with Maldon salt.

Bake for 13-16 minutes. Cookies should be golden on the outside but still appear slightly wet in the middle. 

Cool cookies completely on cookie sheet before serving.