Cornflake Cookies With Chocolate Chips and Sultanas
This cornflake cookie recipe with chocolate chips and sultanas is made in just one bowl. In no time, you’ll smell caramelised sugar and warm cornflakes emanating from your kitchen. Warning: you might need to hide them from yourself!
Cookie dough is a fabulous vehicle for our vices, my favourite being chocolate chips. The other great thing about cookies is how easy they are to throw together. This cornflake cookie recipe with chocolate chips and sultanas is made in just one bowl. In no time, you’ll smell caramelised sugar and warm corn flakes emanating from your kitchen. Warning: you might need to hide them from yourself
CORNFLAKE COOKIES WITH CHOC CHIPS AND SULTANAS
Makes: about 24 cookies Difficulty: Easy
Two large baking trays
120g Unsalted Butter, softened to room temperature
115g Caster Sugar
1 teaspoon Vanilla Extract, or essence
1 Large Egg
150g Sultanas or Raisins
75g Chocolate bits, either milk or dark
145g Self Raising Flour
50g Cornflakes, hand-crushed
1 pinch of Salt
Preheat oven to 180 degrees Celsius (160 fan-forced; 350 F). Line the two baking trays with baking paper.
If you can easily slice through the butter with a knife then it’s soft enough to use. In the bowl of a mixer beat the softened butter, caster sugar and vanilla until the colour becomes pale yellow/beige and the texture is fluffy. Beat in the egg until it’s mixed well throughout the batter. Remove the bowl from the mixer.
By hand using a spoon, fold in your sultanas/raisins, chocolate bits, crushed cornflakes and the salt.
Measure a heaped teaspoon of cookie dough into your hand and roll the dough into a ball. Place the dough balls onto the baking tray leaving 3-4 cm between each one to allow for spreading as they bake.
Make sure your oven has reached the right temperature, set your kitchen timer for 12 minutes, and place the cookies into the oven on the centre rack.
Baking time will depend on whether you like chewy or crunchy cookies. 12 minutes makes a chewier cookie whereas 15 minutes is more crunchy. They’re edible once they become lightly golden brown in the oven.
Remove from the oven and let them cool on their trays for at least 5 minutes before removing them to a wire rack.
- I quickly soften my butter by grating the weighed amount while it’s cold. Then I place it in a microwave-safe bowl and heat it for 5 seconds at a time. Between each 5-second blitz, I stir it to check the consistency and colour. The stirred soft butter should look like pale yellow mayonnaise. If you’ve overheated it, it’ll be a very runny bright yellow liquid. Let it cool back to semi-solid before trying to use it in the recipe.
- Make sure you really beat together the sugar, egg and butter until pale and creamy. This can take at least 5 minutes of beating.
- The number of cookies made depends on how large you like your cookies to be!
- The cookies will continue to harden as they cool, so don’t be alarmed if they’re quite soft fresh from the oven.
- Baking time is quite varied depending on your oven and preference for soft or crunchy cookies. Keep an eye on your cookies from the 10-minute mark onwards.
- Store the cookies in an airtight container at room temperature.
Recipe adapted from “100 Delicious Biscuits and Slices” (no longer in print)