Gently dissolve butter at room temperature, add brown sugar and mix, then add white sugar and mix. Add eggs to butter mixed with sugar and mix well to prevent separation. Sift the powder and put it in.

Mix the dough half way, add the musley and cornflakes and mix. Put the mixed dough in the refrigerator for about 30 minutes and let it rest. Scoop the dough one by one, pan it at a proper interval, press it hard to make it flat, and bake it for 10 to 15 minutes in a preheated oven at 180 degrees. (You can pan the dough for about 8 minutes, take it out, press the cookie flat, and bake it again for 3 to 5 minutes.)

The crunchy texture is excellent. Musley Crunch Cookies Completed. It's a cookie that changes shape and texture depending on how you bake it. Press it flat before baking and bake it to make both the outside and inside and outside. After panning a scoop for 8 minutes before baking, press the surface with a cup-like bottom and bake it for 3-5 minutes to make a crispy cookie on the outside. To make it look natural, scoop it up and bake it, press it in the middle, and bake it for the rest of the time to make the cookie look prettier. If you press it flat from the beginning, the shape is a little flat, but the outside and inside are crispy.