Chocky rock cookies
Keep the kids happy with these crunchy cornflake cookies. They’re a smart snack for the school lunch box.
Serves
24
Prep
10m
Cooking
15m
Ingredients
- 125g butter
- 1/2 cup (110g) caster sugar
- 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
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.
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
