Hello everyone! Hope your all having a great weekend. Who would believe we are nearly 1/2 way through the year already & still know sign of the weather improving not in this part of the world anyway! What an earth happen to spring this year? Mother Nature must be in a very bad mood lol
The sun had made a rare appearance so I’m going to keep this post short & sweet just like me ha ha. Well I don’t know about the sweet part but the short part is absolutely true. As from January this year, I am officially the shortest person in my house. Even my youngest son at 16 is head and shoulders above me.
Today’s post is all about cookies – Cornflake Oat Cookies
I have lost count of the amount of time I have made these delicious “breakfast” cookies .
They are very easy to eat & best of all adaptable. The fact that they are made with store cupboard ingredients and breakfast cereal is a huge bonus! I don’t know about you but I spend a fortune on breakfast cereals every week. With 4 teenagers in the house, I end up with an assortment of cereals in the shopping trolley every week.
What really annoys me is that these boxes of cereals never get finished and the remainders end up in the bin.
That is why this cookie recipe is particularly great, it uses cornflakes for crunch as well as oats to make a very delicious cookie. It’s very adaptable as I’ve mentioned before – you could substitute a range of cereals for the cornflakes such as Cheerios, Special K, even Bran flakes.
These cookies were made every week in my home growing up. My mum hated throwing out food and was always looking for ways of using leftovers and that includes the only boxed cereal she would buy CORNFLAKES. The secret to these amazing cookies is the cornflakes. They add a chewiness and crunch to the cookie. Combine that with the oats and you have one fabulous textured cookie with each and every bite.
If you don’t like chocolate chips, these cookies are great without them, but I love to throw in some chocolate chips wherever and whenever I can 🙂 I simply think chocolate makes everything taste a little bit better.
I use a small ice-cream scoop to make these. (Got one of these in Dealz ). Of course you can make the cookies any size you want, on an occasion I will make those giant size ones just as a surprise for the kids lol,but I find that about 2 teaspoons is just a about the right size.
These cookies tend to go brown very quickly so make sure they don’t over-cook
CORNFLAKE OAT COOKIES
These are a very delicious soft chewy cookie. My kids call them breakfast cookies because they have cornflakes & oats in them & yes, they have tried “the eating them for breakfast trick” never works lol.the trick is letting the dough chill before baking
- 1 large egg
- 120 g butter (softened)
- 130 g brown sugar
- 50 g sugar
- 2 tsp vanilla extract
- 130 g plain flour
- 100 g oats
- 1 tsp baking soda
- 1/2 tsp baking powder
- 150 g chocolate chips
- 50 g cornflakes
- 50 g dried cranberries/raisins (optional)
- Using a large mixing bowl and electric /hand mixer) add the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well mixed, this usually takes about 3- 4 minutes.
- Add in the flour, oats, baking soda, baking powder, salt, and beat on low speed until just combined, about 1 minute.
- Next add the chocolate chips, Cornflakes, cranberries/raisins and beat on low speed until just combined, about 1 minute. Scrape the bowl down to make sure everything is mixed.
- Using a small ice cream scoop, or a big tablespoon or just your hands, form about 13 round balls of dough. Stick a few more chocolate chips on top for good measure.
- Place the balls of dough on a large plate or tray, cover with cling film, and leave in the fridge for at least 2 hours. (If you bake with un-chilled dough your cookies will spread too much when you bake them).
- Preheat oven to 180c/350F, line a baking sheet and spray with cooking spray. Place dough balls on baking sheet, at least 2 inches apart (I bake 7 cookies at a time) and bake for about 10 to 12 minutes, or until edges have set and tops are just set, DON’T over bake. The cookies get harder as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes and then place them on a wire rack.
- I got about 14 cookies out of mine… I made them on the big side
The prep time includes 2 hours chilling in fridge