There's always time for cookies!
I've sort of had a love / hate relationship with baking cookies. Who would have thought there'd be such a battle to get the perfect texture, crisp on the outside and chewy in the centre. Not to blow my own trumpet but, ok maybe a little, these cookies have not only the best texture but the cornflakes are also a surprisingly great addition. I think I've cracked them!
Yeah oats would do, but cornflakes lend a great golden flavour and a good crunch alongside some super plump sultanas. And who doesn't love chocolate chunks too?
I'm most certainly baking these again on the weekend. If they've got cornflakes in then I'll be eating them for breakfast. All part of a balanced diet!
C O R N F L A K E S U L T A N A A N D C H O C O L A T E C H U N K C O O K I E S
(Makes a dozen large or two dozen small cookies)
120g unsalted butter, room temperature
115g soft light brown sugar
1tsp vanilla extract
1 egg
150g sultanas
75g dark chocolate, chopped into chunks
145g self raising flour
50g cornflakes
pinch salt
- Heat the oven to 180 degrees and cover two cookie sheets with baking paper.
- Beat together the butter and sugar in a large bowl until light and fluffy.
- Add the vanilla extract and egg, and gently beat until combined.
- Add all of the remaining ingredients and gently fold together to form a dough.
- Tip out onto a lightly floured work surface and knead for a minute or two until smooth.
- Use a tablespoon to scoop a cookie at a time onto your prepared cookie sheet, or an ice cream scoop if you're making large ones. Place evenly spaced on the tray, leaving plenty of room between each.
- Bake for 12 minutes until golden, but soft in the centre. Remove from the oven and cool on a wire rack for 5 minutes.
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