Do I have to flatten the cookies before baking?

No, these cookies will spread out naturally in the oven. See photo 8 for how the cookie dough should look on the oven tray before they are baked.

Easy Cornflake Cookies (Thick and Chewy)

Name: Cornflake Cookies recipe
Prep time: 30 min
Cook time: 12 min
Total time: 32 min
Cuisine: Australian
Ingredients: 115 grams (1/2 cup / 1 stick) unsalted butter, room temperature; 90 grams (1/2 cup) brown sugar; 50 grams (1/4 cup) caster sugar or granulated sugar; 1 teaspoon vanilla extract; 1 large egg; 210 grams (1 and 1/2 cups) plain flour or all purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 75 grams (1/2 cup) chocolate chips; 45 grams (1 and 1/2 cups) Cornflakes

Prep: 30 minutesCook: 12 minutesTotal: 32 minutes

Thick and chewy cookies covered in crunchy corn flakes.

Ingredients

115 grams (1/2 cup / 1 stick) unsalted butter, room temperature
90 grams (1/2 cup) brown sugar
50 grams (1/4 cup) caster sugar or granulated sugar
1 teaspoon vanilla extract
1 large egg
210 grams (1 and 1/2 cups) plain flour or all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
75 grams (1/2 cup) chocolate chips
45 grams (1 and 1/2 cups) Cornflakes

Cook Mode Prevent your screen from going dark

Instructions

Line two baking trays with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
In a large mixing bowl, beat butter and sugars using an electric mixer on medium speed for 1-2 minutes or until combined and creamy.
Add vanilla and egg and beat briefly until combined. Add flour, baking soda and salt and mix until a soft cookie dough forms. Stir through chocolate chips.
In a separate bowl, add Cornflakes and squeeze them to crush them slightly using your hands.
Scoop balls of dough (roughly 1.5 tablespoons each) and then roll them in the Cornflakes, pressing the Cornflakes into the cookie dough using your hands.
Place cookie dough balls onto your prepared trays, leaving room for the cookies to spread out.
Bake for approximately 12-13 minutes or until golden brown. Carefully transfer to a wire rack to cool completely.

Notes

Butter: If you are using salted butter, omit the salt included in the recipe.

Chocolate chips: You can replace the chocolate chips with sultanas if you prefer. Or you can use half chocolate chips, half sultanas.

Storage: Once completely cooled, keep these Cornflake Cookies in an airtight container at room temperature.

Make ahead: Yes. You can make the cookie dough and keep it in the fridge for up to 3 days in advance. However, only roll the cookie dough in Cornflakes prior to baking. You can also freeze the cookie dough (without the Cornflakes) and simply thaw, roll in Cornflakes and bake as per the instructions below.

Watch How To Make It

Nutrition Information

Serving Size: 1 cookie Calories: 196 Sugar: 13.3 g Sodium: 76.5 mg Fat: 8.7 g Carbohydrates: 27.5 g Protein: 2.7 g Cholesterol: 30.9 mg

Nutrition information is a guide only.

Author: Jessica HolmesCategory: CookiesCuisine: Australian