1 Stick (4 oz) unsalted butter, room temperature
1/2 Cup granulated sugar
1 Large egg
1/2 tsp. vanilla extract
1 Cup unbleached all purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 Cup corn flakes cereal, crushed after measuring (big handful)
3/4 Cup butterscotch chips (or sub chocolate)
3/4 Cup candied pecan pieces** — omit or use regular nuts if you like
Preheat oven to 350° F. Line two cookie sheets with parchment paper.
Beat the butter and sugar on high speed of an electric mixer, in a large mixing bowl, for about 2 minutes or until light and creamy.
Beat in the egg and vanilla; scrape sides of bowl and beat for another 30 seconds.
Thoroughly mix the flour, baking powder, baking soda and salt together in a separate bowl.
By hand or using lowest speed of mixer, gradually stir the flour mixture into the butter mixture until it is almost incorporated.
Add the corn flakes, chips and glazed, roasted pecan pieces and stir until ingredients are mixed and flour is fully incorporated.
Drop dough by rouned teaspoonfuls onto cookie sheets spacing about 2 ½ inches apart. Bake for 12-14 minutes or until edges are golden brown and cookies appear set.
Remove to a wire rack and cool cookies completely before serving.
Makes about 36 cookies