Over the past few months, I’ve had many conversations with Lena, a good friend of mine from SCB, and many of these conversations revolved around food and recipes we like. A few weeks ago, I told her about the oatmeal cookies I made, and she gave me the idea of making cornflake cookies. I had never heard of these cookies in my life. But they sounded similar to oatmeal cookies, and so I decided to take a shot at them this weekend.
They were crispy, bursting with the flavours of natural goodness, and gorgeously rich. OMG.
CORNFLAKE COOKIES (Makes 30 – 40 cookies)
Ingredients:
1) 1 cup of butter
2) 1 cup of vegetable oil
3) 1 cup of white sugar
4) 1 cup of brown sugar
5) 1 egg
6) 1 cup of crushed cornflakes
7) 1 cup chopped nuts (I used a mix of pecans & walnuts)
8) 1 cup of quick cooking oats
9) 3 1/2 cups of self-raising flour
10) 2 teaspoons of vanilla extract
Steps:
1) Pre-heat oven to 165 deg cel
2) Mix melted butter, sugars, vanilla extract and egg in a mixing bowl
3) Add in oil to mixture from step 2
4) Sift in flour, and add in crushed cornflakes, nuts & oats
5) Form cookie dough into balls and place on a greased cookie sheet, flattening them with a fork dipped in water
6) Bake at 165 deg cel for 15 – 20 minutes, or until cookie start turning golden brown at the sides
7) Cool on a pan for 2 minutes then transfer to a plate to cool before serving
Melted butter:
Brown & White Sugars:
Mix sugars, melted butter, vanilla extract & egg in a bowl:
To get this mixture:
Cup of vegetable oil:
Add vegetable oil to the mixture:
Sift in flour & mix well:
To get this mixture:
Add in oatmeal:
Crushed cornflakes:
Chopped nuts:
Add in crushed cornflakes & chopped nuts and mix well to get this cookie dough:
Form balls of cookie dough and placed on greased baking trays, leaving around 3cm of space between cookies:
Fresh from the oven:
Crispy Cornflake Cookies:
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