Name: Corn Toffee Cookies
Ingredients: 2 sticks butter, at room temperature; 1 1/2 cups sugar; 1 egg; 1 1/3 cups all-purpose flour (to make GF, just use a 1-for-1 gluten free flour blend); 1/4 cup corn meal; ⅔ cup freeze-dried corn powder; 3/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1 1/2 teaspoons kosher salt; 1 cup toffee bits; Or: white chocolate chips and dried blueberries

Description

Makes 13-15 cookies

Ingredients

2 sticks butter, at room temperature
1 1/2 cups sugar
1 egg
1 1/3 cups all-purpose flour (to make GF, just use a 1-for-1 gluten free flour blend)
1/4 cup corn meal
⅔ cup freeze-dried corn powder
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons kosher salt
1 cup toffee bits
Or: white chocolate chips and dried blueberries

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Instructions

Heat oven to 350F. In a large bowl, beat together the butter and sugar until fluffy and incorporated. Min in the egg until fully homogeneous. Stir in flour, corn meal, corn powder, baking powder, baking soda and salt and mix just until combined. Fold in toffee bits.
Scoop cookies onto greased cookie sheet, 3-inches apart and bake 12-15 minutes until golden brown on just the outer edges.

Notes

Adapted from Milk Bar