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Method
Step 1
Preheat oven to 180°C. Line 2 large baking trays with baking paper. Use an electric mixer to beat the butter and sugar in a large bowl until pale and creamy. Add the egg and beat until well combined. Add the flour and baking powder and stir to combine.
Step 2
Add the sultanas, chocolate chips, oats and half the cornflakes to the flour mixture. Stir to combine.
Step 3
Place the remaining cornflakes in a medium bowl and use a wooden spoon to lightly crush.
Step 4
Roll 1-tbs portions of the sultana mixture into balls, then dip in the crushed cornflakes to lightly coat. Place on the lined trays. Flatten slightly.
Step 5
Bake, swapping the trays halfway through cooking, for 15 mins or until light golden. Transfer to a wire rack to cool completely.
1 Coles Australian Free Range Egg, lightly whisked
1 cup (150g) plain flour
1/2 tsp baking powder
1/2 cup (80g) sultanas
2/3 cup (130g) dark chocolate chips
1/2 cup (45g) rolled oats
2 cups (80g) cornflakes
Description
Keep the kids happy with these crunchy cornflake cookies. They’re a smart snack for the school lunch box.
Method
Step 1
Preheat oven to 180°C. Line 2 large baking trays with baking paper. Use an electric mixer to beat the butter and sugar in a large bowl until pale and creamy. Add the egg and beat until well combined. Add the flour and baking powder and stir to combine.
Step 2
Add the sultanas, chocolate chips, oats and half the cornflakes to the flour mixture. Stir to combine.
Step 3
Place the remaining cornflakes in a medium bowl and use a wooden spoon to lightly crush.
Step 4
Roll 1-tbs portions of the sultana mixture into balls, then dip in the crushed cornflakes to lightly coat. Place on the lined trays. Flatten slightly.
Step 5
Bake, swapping the trays halfway through cooking, for 15 mins or until light golden. Transfer to a wire rack to cool completely.
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