Cornflake Oatmeal Cookies

Start by preheating your oven to 350°F (175°C).
Place 1 cup of cornflakes in a food processor and cover it, then pulse until fine crumbs form.
In a large mixing bowl, beat the softened butter with an electric mixer on medium speed for about 30 seconds.
Add both the brown sugar, granulated sugar, baking soda, salt, and ground cardamom.
Continue to beat until well combined, scraping the sides of the bowl as needed.
Beat in the eggs and vanilla extract.
Then, beat in the cornflake crumbs and flour.
Stir in 3 cups of cornflakes, the rolled oats, and butterscotch chips.
In a small bowl, coarsely crush the remaining 2 cups of cornflakes.
Drop the cookie dough by tablespoons into the crushed cereal and roll to coat.
Place the dough balls about 2 inches apart on an ungreased cookie sheet and slightly flatten them.
Bake in the preheated oven for 8 to 10 minutes or until the edges are lightly browned (the centers may appear slightly underdone).
Let the cookies cool on the cookie sheet for 1 minute, then transfer them to a wire rack to cool completely.