Looking to make an effort, get out and try new things this year (it’s only January, I am sure the urge will pass) One thing I’d like to do is bake more.
Just before Christmas I was craving cornflake cookies. I used to love those things. Haven’t had one in years (didn’t Woolies used to make them?) Anyway, found this recipe and I am at the shop looking at the sultanas, raisins and currants. What the hell is the difference between those things?! Standing in the baking isle trying to Google, I gave up and thought screw it we’ll just add chocolate chips.
I am not a huge fan of regular chocolate, so I grabbed some white ones. Spotted the caramel bits, thought why the hell not, we’ll add those too. But damn those things are expensive aren’t they?
I have lost count of how many batches of these we have made since Christmas. They would have to be the best cookies ever. And so easy to make, even the kids have made themselves a batch when they have had friends over. I’ve had a few people ask for the recipe. So, here it is.
Caramel Cornflake Cookies Recipe
- 250g softened butter
- 2 cups self raising flour
- 1 cup lightly packed brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 3 cups Cornflakes
- Toss in a bunch of caramel and white choc bits..shh no one will know, go on throw in some more!
- Preheat oven 170°C fan forced and line 2 trays with baking paper or cookie mats (love my cookie mats!)
- Cream together sugar, butter and vanilla until pale and creamy.
- Add eggs 1 at a time, mixing well after each addition until combined.
- Mix in your flour, choc bits and smashed cornflakes until just combined.
- Use your hands to roll a tablespoon of mixture into balls. Roll in the smashed cornflakes and place on the baking tray.
- Eat the batter that has unfortunately stuck to your fingers.
- Bake for 15-20 minutes until golden. Cool on tray for 5 minutes. Transfer to a wire rack to cool completely.
- Apparently you can store them for up to 5 days in an airtight container. Pfft, as if they will last that long!