Pineapple Crunch Cookies

**Pineapple Crunch Cookies** is the fourth recipes featured in Raspberry Danish Murder.

## Ingredients

* 1 can ***(8 ounces by weight)*** crushed pineapple ***(I used Dole)***
* 1 cup salted butter ***(2 sticks, 8 ounces, ½ pound)***
* 1 cup white ***(granulated)*** sugar
* 1 cup brown sugar ***(pack it down in the cup when you measure it)***
* 2 teaspoons baking soda
* 1 teaspoon salt
* 2 teaspoons vanilla extract
* 2 large beaten eggs ***(you can just beat them up in a cup with a fork)***
* 2 and ½ cups all-purpose flour ***(not sifted—pack it down in the measuring cup)***
* 2 cups corn flakes ***(I used Kellogg's)***
* 1 to 2 cups white chocolate ***(or vanilla)*** chips

## Directions

* Preheat oven to 350°F, rack in the middle position.
* Open the can of crushed pineapple and drain it in a strainer. Save the juice if someone in your house likes pineapple juice.
* Place the butter in a microwave-safe bowl or measuring cup. Heat it on HIGH in the microwave for 1 minute. Let it sit in the microwave for an additional minute and check to see if it's melted. If it's not, heat it in 20-second increments until it is.
* Place the white sugar in a large mixing bowl.
* Add the brown sugar and mix both sugars together until they are a uniform color.
* Pour the melted butter on top of the sugar. Mix it in thoroughly.
* Sprinkle in the baking soda, salt, and vanilla extract. Mix until everything is thoroughly combined.
* Feel the mixing bowl to make sure it's not so hot it could cook the eggs. If it's still hot, let it cool for a few minutes.
* Mix in the beaten eggs. Continue mixing until everything is smooth and combined.
* Add in the flour in half-cup increments, mixing it in thoroughly after each increment.
* Pat the crushed pineapple with a paper towel and add it to your mixing bowl. Beat until its thoroughly mixed in.
* Measure out the corn flakes and put them in a sealable plastic bag. Seal up the bag and crush the corn flakes with your hands, by squeezing the bag, or by rolling it with a rolling pin. Continue to crush until the corn flakes are the size of crushed gravel.
* Add the crushed corn flakes to your bowl and mix until they are well combined.
* Take the bowl out of the mixer, if you used one, and get ready to add the white chocolate or vanilla chips by hand.
* Add the 1 to 2 cups of chips, mixing enough to satisfy your family's sweet tooth.
* Let the dough sit on the counter for a minute or two to rest. ***(It doesn't really need to rest, but you need time to prepare your cookie sheets.)***
* Spray your cookie sheets with Pam or another nonstick cooking spray, or line them with parchment paper. ***(I prefer parchment paper so that I can simply pull the paper off on a wire rack, cookies and all, when they're baked.)***
* Form the cookie dough into walnut-sized balls with your fingers and place them on your prepared cookie sheets, 12 to a standard-size sheet.

**Hannah's Note: I baked a test cookie first. If it spreads out too much in the oven, either chill the dough in the refrigerator before baking, or turn the dough out on a floured board and knead in approximately ⅓ cup more flour.**

* Press the dough balls down just a bit with your impeccably clean hand so that they won't roll off on the way to the oven.
* Bake your Pineapple Crunch Cookies at 350°F for 10 to 12 minutes or until they are golden brown.
* Remove the cookie sheets from the oven and place them on cold stove burners or wire racks.
* Let your cookies cool on the cookie sheets for 2 minutes. ***(If you remove them from the cookie sheets right after they come out of the oven, they may bend and/or break.)***
* Use a metal spatula to remove the cookies to a wire rack. ***(The rack is important—it makes them crisp.)***

Yield: Approximately 6 to 8 dozen, depending on cookie size.