Miso Rice Cereal Cookies Recipes

MISO CHOCOLATE CHIP COOKIES

Steps:

• Cream brown sugar, butter, and white sugar together in a stand mixer until light and fluffy, about 2 minutes. Add miso and mix for 30 seconds; scrape down the sides of the bowl. Add egg and vanilla extract; mix for 30 seconds. Add egg yolk and lemon juice; mix until all ingredients are incorporated, scraping down the sides of the bowl as necessary, about 2 minutes.
• Mix flour, salt, baking powder, and baking soda together in a separate bowl. Add 1 cup flour mixture at a time to the wet ingredients, mixing for 30 to 45 seconds after each addition. Stir in chocolate chips and walnuts. Turn dough out onto a large sheet of parchment paper. Pull up the sides of the parchment paper and squeeze the batter together into a log. Wrap parchment paper around the log and place in the freezer for 1 hour.
• About 15 minutes before baking the cookies, preheat the oven to 350 degrees F (182 degrees C). Line a baking sheet with parchment paper or a silicone pad.
• Remove cookie dough from the freezer and cut or slice the log into 2 tablespoon-sized pieces. Shape each piece into a round ball and press flat with the palms of your hands to form a somewhat-thick disk, and place 2 inches apart on the prepared baking sheet.
• Bake in batches in the preheated oven until edges are golden brown, 12 to 14 minutes. Remove pan from the oven and allow to sit for 3 minutes before removing cookies to a wire rack to cool completely.

CEREAL COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine cornflakes, rice cereal, and oats in a large bowl. Whisk flour and baking soda together in a separate bowl.
• Beat butter, oil, and both sugars in a very large bowl until smooth. Add egg and vanilla and beat until smooth. Slowly mix in flour mixture. Stir in cereal mixture by hand.
• Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets. Flatten balls with the bottom of a glass for even cooking and crispier cookies.
• Bake in batches in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.