1. Preheat the oven to 350 degrees F. Adjust the rack to the middle position. Line two baking sheets with parchment paper.
2. In a large mixing bowl or in the bowl of a stand mixer (paddle attachment), cream the butter with the sugars for 2 minutes. Add the egg, vanilla, and molasses and cream for another 7 minutes or so.
3. Sift over the cornmeal, flour, baking soda, and salt. Mix just until combined. Fold in the white chocolate chips and about half of the corn flake crunch (below; use as much as you like, honestly). Roll into evenly sized balls, allotting about 1/4 cup of dough for each. Place them on the baking sheet, spacing them about 2 inches apart. 
4. Bake for 10 to 12 minutes, or until just done (golden around the edges, and still soft in the centers. Press the cookies down a little bit when they’re out of the oven, to help shape and flatten them (don’t burn yourself). They’ll fully set once cooled, and somewhat resemble a classic peanut butter cookie in texture. Let the cookies cool and firm for at least 10 minutes before transferring elsewhere. Store covered or wrapped in a cool, dry place for up to 5 days.

To make the salty cornflake crunch:

1. Preheat the oven to 350 degrees F. In a large mixing bowl, toss together the butter, corn flakes, milk powder, sugar, and salt. get it all nice and shiny/coated and then pour onto a large baking sheet in an even layer. Bake until very crunchy and golden brown in color; about 12 to 15 minutes. You can store any leftovers for up to a week (you’ll have leftovers and they make the very best bowl of guilty-pleasure cereal you will ever have).