EASY CORNFLAKE COOKIES RECIPE (5 INGREDIENTS)



How to Make Cornflake Cookies

Four Methods:

Cornflake cookies are a favourite cookie from the 1970sthat are still a worthy item to bake for a treat. They're chunky, soft and crunchy all in one, which makes them a perfect snack when you need an energy boost. This article provides a range of cornflake cookie recipes to try.

Ingredients

Cornflake cookies:

  • 125g butter or margarine
  • 140g (2/3 cup) of brown sugar, packed firmly
  • 1 teaspoon vanilla extract or essence
  • 2 eggs (room temperature)
  • 275g (1 3/4 cups) self-raising (self-rising) flour
  • 170g (1 cup) sultanas (dried sultana grapes) (small raisins may be used instead)
  • 80g (1 1/2 cups) cornflakes

Cornflake cookies with coconut:

  • 125g/4 1/2oz butter, softened (unsalted is preferable)
  • 185g / 6 1/2oz / 3/4 cup of sugar
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract or essence
  • 2 tablespoons sultanas (or raisins)
  • 135g / 4 1/2oz / 1 1/2 cups desiccated coconut (finely cut dried coconut)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 250g /9oz / 2 cups plain (all-purpose) flour
  • 90g/ 3 1/4oz/ 3 cups cornflakes

Chocolate cornflake cookies:

  • 125g/4 1/2 oz butter, softened (unsalted is preferable)
  • 1/3 cup brown sugar
  • 1 cup self-raising (self-rising) flour
  • 1 cup sultanas
  • 100g dairy chocolate baking chips
  • 2 1/2 to 3 cups cornflakes

Cornflake cookies with oatmeal and nuts:

  • 1 cup butter or margarine
  • 1 cup vegetable oil
  • 1/2 cup brown sugar
  • 1/2 cup coconut sugar
  • 1 cup cornflakes
  • 1 cup nuts, chopped (walnuts, pecans, almonds, hazelnuts, etc.)
  • 1 cup quick-cooking oatmeal or oatmeal bran
  • 4 cups all-purpose flour (plain flour)
  • 1/2 teaspoon baking soda
  • Salt, a pinch (no more than 1/2 teaspoon)
  • 2 teaspoons vanilla extract or essence

Steps

Cornflake Cookies

  1. Preheat the oven to 190ºC/350ºF.Prepare two baking trays (sheets) by lining with baking (parchment) paper or a silicone baking sheet.
  2. Place the butter, sugar and vanilla into a large mixing bowl.Beat until a soft, creamy and light mixture forms.
  3. Beat in the eggs one at a time.Continue beating until the ingredients are well combined.
  4. Fold in the sifted flour and sultanas.Fold until the mixture is smooth.
  5. Prepare the cornflakes for use.Place the cornflakes into a food-grade plastic bag. Place down on a work surface. Lightly crush them using either your hands or a rolling pin. They should still have large pieces in them, so do this very gently.
  6. Transfer the crushed cornflake pieces onto a flat, wide plate.This is in readiness for coating the cookies. Take a tablespoon of cookie batter and roll into a small ball. Then gently roll the cookie ball in the crushed cornflakes until well coated.
  7. Place each cornflake-coated cookie ball onto the prepared trays (sheets).Keep sufficient space between each ball to allow for spread during baking.
  8. Place the baking trays (sheets) into the preheated oven.Bake for 18 to 20 minutes, or until golden in colour.
  9. Remove from the oven.Let sit on the tray for 5 minutes, then place the cookies onto the wire cooling rack to cool completely. When cooled, the cookies are ready for serving.

Cornflake Cookies with Coconut

  1. Preheat the oven.Set to 180ºC/350ºF. Prepare the baking trays (sheets) by lining with baking (parchment) paper or silicone sheets.
  2. Prepare the cornflakes.Place the cornflakes into a food-grade plastic bag. Place down on a work surface. Lightly crush the flakes using either your hands or a rolling pin. They should still have large pieces in them, so do this very gently. Place the crushed flakes in a wide, shallow bowl that you can easily dip the dough pieces into.
  3. Add the butter and sugar to the small mixing bowl.Cream together using a small electric beater or a spoon/fork. Beat until the mixture becomes light and fluffy.
  4. Crack the eggs and beat lightly in a separate dish.Add to the creamed mixture slowly, a bit at a time. Beat in well each time.
  5. Pour the vanilla extract into the creamed butter and sugar.Beat through to combine.
  6. Add the sultanas and coconut to the large mixing bowl.Transfer the butter and sugar mixture to the large bowl and mix to combine all ingredients.
  7. Fold in the baking soda, baking powder and sifted flour.Do this using a metal spoon, not the beater. Stir the mixture together to combine well and turn it into a smooth cookie dough.
  8. Take a tablespoon of cookie dough.Dip into the cornflakes mixture and roll around to coat in the cornflakes.
  9. Place the cornflake-coated cookie ball onto the baking sheet.Continue with the remaining dough until all cookies are formed. Leave plenty of room between each cookie for spreading during baking.
  10. Place the baking sheets into the preheated oven.Bake for 15 to 20 minutes. When the cookies look golden and crispy, they are ready.
  11. Remove from the oven.Let cool briefly on the baking sheet. Transfer to a cooling rack and allow to cool completely. They're now ready for eating.

Chocolate Cornflake Cookies

  1. Preheat the oven.Set to 180ºC/350ºF. Prepare the baking trays (sheets) by lining with baking (parchment) paper or silicone sheets.
  2. Add the sugar and butter to the mixing bowl.Cream together until a light and soft mixture forms.
  3. Add the egg to the creamed sugar and butter mixture.Beat in well.
  4. Add the sifted flour.Then add the sultanas and chocolate chips. Mix in well.
  5. Prepare the cornflakes.Place the cornflakes into a food-grade plastic bag. Place down on a work surface. Lightly crush them using either your hands or a rolling pin. They should still have large pieces in them, so do this very gently. When done, place in a wide, shallow bowl that you can easily dip the dough pieces into.
  6. Take a teaspoon of cookie mixture.Roll into a ball, then roll across the crumbled cornflakes until coated. Place on the prepared baking trays (sheets), leaving sufficient space for spread during baking. Continue until all the mixture has been formed into cookies.
  7. Place into the preheated oven.Bake for 15 to 20 minutes, or until golden in colour.
  8. Remove from the oven.Let cool on the baking tray/sheet for 5 minutes, then transfer to the wire cooling rack to cool completely.

Cornflake Cookies with Oatmeal and Nuts

  1. Preheat the oven to 160ºC/325ºF.Prepare the baking trays (sheets) by lining with baking (parchment) paper or silicone sheets.
  2. Place the butter or margarine and sugar into the mixing bowl.Cream together until soft and pale. Add the vanilla extract and egg, folding through. Pour in the oil and mix in.
  3. Sift in the flour.For cookies with more chewiness, decrease the flour amount by 1/2 a cup. Add the oatmeal, nuts, baking soda, and salt. Mix through to combine.
  4. Prepare the cornflakes.Place the cornflakes into a food-grade plastic bag. Place down on a work surface. Lightly crush them using either your hands or a rolling pin. They should still have large pieces in them, so do this very gently. When done, place in a wide, shallow bowl that you can easily dip the dough pieces into.
  5. Take a teaspoon of cookie mixture.Roll into a ball, then roll across the crumbled cornflakes until coated. Place on the prepared baking trays (sheets), leaving sufficient space for spread during baking. Continue until all the mixture has been formed into cookies.
  6. Place in the preheated oven.Bake for 10 to 12 minutes, or until golden. Remove from the oven and let cool on the tray/sheet for a few minutes, then transfer to the cooling rack to cool completely. They're now ready for serving.

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  • These cookies are best eaten within 2 to 3 days. Keep stored in an airtight container.
  • Cookies can be flattened with a fork dipped in water, if desired. This helps them to bake flatter and the water prevents the fork from sticking to the cookie dough.
  • These cookies make great additions to the lunchbox or outdoor recreation lunch pack.





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Date: 05.12.2018, 13:13 / Views: 93493