There's quite a bit goin on with this cookie. I kinda took the recipe I found on cookiemadness and adapted it to what I thought sounded good. Originally it had butterscotch and pecans but I put in M&Ms and a few caramels and cut them up into small pieces. These turned out really good! The cornflakes added a nice little crunch and it didn't taste like too many things at all. The only thing I would do different next time would be to maybe add a little more butter and the whole egg. The cookie isn't a moist one, it's kinda dry and even a little crumbly. Even the dough I had to squish together in a ball to keep together. But they were nice and thick and had good flavor. Also make sure to cool these for a while on the pan after taking them out of the oven, mine fell apart if I didn't wait. After cooling they're fine though. I even liked these better after they had cooled for a couple hours than I did hot. Also, the dough balls were really large but they didn't spread to be huge. I baked 8 cookies at a time. I'm not sure what the yield is, maybe about 1 1/2 dozen.
M&M Cornflake Caramel Marshmallow Cookies
Use your food processor to grind the cereal and oats
1 3/4 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 tsp salt
1/2 cup unsalted butter (1 stick)
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1 1/2 tablespoons lightly beaten egg
1/2 tablespoon vanilla extract
1/2 cup vegetable oil
3/4 cups ground up corn flakes (measure after grinding)
3/4 cups coarsely ground oatmeal
1/4 caramels chopped into pieces
3/4 cup M&Ms
1/2 cup marshmallows, frozen if you have time to freeze them
Preheat oven to 350 degrees F.
Mix together flour, baking soda, and salt. Set aside. Cream butter and both sugars in a mixing bowl; beat in egg and vanilla. Stir in oil.
Add flour mixture and stir until it is almost fully incorporated, then stir in the ground corn flakes, oatmeal, caramels, marshmallows and M&Ms Continue stirring until flour disappears.
Roll into balls and place on baking sheet. You should have balls that are larger than golf balls (about 2 inches diameter).
Space balls about 3 inches apart on parchment lined cookie sheet and bake for 12 minutes. Let cool on cookie sheet for about 2 minutes then transfer to a rack to cool.