Anybody who’s visited the new Disney Springs knows that a new obsession has taken over the Disney community… That, of course, is Sprinkles.
Naturally, this cupcake cafe creates some pretty incredible baked goods, and people are waiting in lines of an hour or more just to get a taste of some of the most incredible treats on Disney property! And apparently, they’re totally worth the wait. Let’s be honest, who wouldn’t wait that long for amazing bakery treats?
Alas, I’m too far away to join in the fun… And it’s killing me because it all looks so good! So what does one do when they have a craving for the latest Disney food craze but they’re not able to experience it firsthand?
Make a copycat recipe at home, naturally!
Now, I know it’s the cupcakes at Sprinkles that get a ton of buzz, but I’m obsessed with cookies right now. OBSESSED. So I had to take to the kitchen to create an at-home version of Sprinkle’s famous Salted Oatmeal Cornflake Cookies.
Let me just tell you guys, these cookies are the bomb.
I could not keep my husband or the kids out of these. They’re sweet, salty, and crazy crunchy… Everything that makes a perfect cookie. And the thing that’s magic about them is the longer they sit, the better, crunchier, and more irresistible these cookies become!
If they last that long, that is.
- 1 cup butter, softened
- 1 cup light brown sugar, firmly packed
- ¾ cup white sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons salt
- 3 cups oats, quick cooking
- 3 cups corn flakes, loosely packed and uncrushed
- salt, to decorate
- Preheat oven to 325.
- In a large bowl, beat together butter and sugars until mixture is creamy and slightly fluffy. Add eggs, one at a time, and vanilla, scraping the sides as needed.
- In a separate bowl, combine flour, baking soda, and salt. Slowly add flour mixture into butter and sugar mixture, beating on low, until flour is thoroughly combined into butter mixture. Add oatmeal and mix until just combined. Fold in half of the cornflakes using a rubber spatula. Slowly fold in remaining cornflakes so they are evenly distributed throughout the dough.
- Preheat oven to 325.
- Using a cookie scoop or spoon, roll dough into golfball-sized balls. If the dough is runny or sticky, put in fridge for 15 minutes to firm up before rolling the balls.
- Using the bottom of a glass or your fingers, flatten each dough ball into disks and place on a parchment-lined cookie sheet. Do not overcrowd the pan as cookies will spread.
- Bake 15-20 minutes or until cookies have browned slightly around the edges and the surface of the cookie is no longer shiny. Remove from the oven, top with an additional sprinkle of salt, and allow cookies to cool on cookie sheet for 15 minutes before transferring to a wire rack to cool completely.
- Cookies are best enjoyed cooled to room temperature.