Ermagherd, cookies.
Let’s be honest, it’s never really about the cookie but what can be stuffed inside of it. Cookie dough is a fabulous vehicle for our vices, my favourite being chocolate chips. Sure, it’s a dodgy thing to grab a generous handful of choc chips from the pantry and consume them slammer-style, but embedded into dough? It’s a-ok!
Cookies were the best surprise in the school lunchbox, and cornflake cookies were a staple for Aussie kids. Most mornings involved stumbling out of bed to a heaped bowl of cornflakes drenched in milk, racing to finish them before they went nasty and soggy, then the great reward of slurping up sweet sweet cereal-milk. So this recipe is another walk down memory lane for me, with the flavours transporting me to another carefree time – at least for a mouthful’s duration.
The original recipe came out of 100 Delicious Biscuits and Slices but i’ve made my own mods to it, namely adding chocolate because everything is better with chocolate. Luckily this recipe makes 24 because a good half dozen will be consumed before you know it.
The other great thing about cookies is how easy they are to quite literally throw together in around 10 minutes. And in another 10 minutes you’re smelling caramelised sugar and warm cornflakes emanating from your kitchen. Warning: you might need to hide them from yourself!
Cornflake Cookies with Choc-chips & Sultanas
Makes approx 24 cookies. Recipe inspired by “Cornflake Cookies” from 100 Delicious Biscuits and Slices
Ingredients:
120 g Unsalted Butter, softened to room temperature
115 g Caster Sugar
1 teaspoon Vanilla Extract
1 Large Egg
150 g Sultanas
75 g Dark Choc Bits
145 g Self Raising Flour
50 g Cornflakes, roughly hand-crushed
1 pinch salt
Directions:
Preheat oven to 180 degrees Celsius (160 fan-forced; 350 F). Line two large baking trays with baking paper.
Beat softened butter, sugar and vanilla until pale and fluffy. Add egg; beat well. Using a wooden spoon, fold in the sultanas, choc bits, flour, cornflakes and salt. Hand-roll generously heaped teaspoonfuls of dough and place 3-4 cm apart on the tray to allow for spreading. Bake for 12 – 16 minutes (shorter time will give you a chewier cookie, so bake longer if you want some crunch) or until lightly golden to light brown in colour. Remove from oven and let them cool on the trays for 5 minutes, before moving onto a wire rack to cool completely.
Store at room temperature in an airtight container.
| Cornflake Cookies With Choc-chips and Sultanas |
- 120 g Unsalted Butter, softened to room temperature
- 115 g Caster Sugar
- 1 teaspoon Vanilla Extract
- 1 Large Egg
- 150 g Sultanas
- 75 g Dark Choc Bits
- 145 g Self Raising Flour
- 50 g Cornflakes, roughly hand-crushed
- 1 pinch salt
- Preheat oven to 180 degrees Celsius (160 fan-forced; 350 F). Line two large baking trays with baking paper.
- Beat softened butter, sugar and vanilla until pale and fluffy. Add egg; beat well.
- Using a wooden spoon, fold in the sultanas, choc bits, flour, cornflakes and salt.
- Hand-roll generously heaped teaspoonfuls of dough and place 3-4 cm apart on the tray to allow for spreading.
- Bake for 12 – 16 minutes (shorter time will give you a chewier cookie, so bake longer if you want some crunch) or until lightly golden to light brown in colour.
- Remove from oven and let them cool on the trays for 5 minutes, before moving onto a wire rack to cool completely.
- Store at room temperature in an airtight container.
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