Cornflake Cookies

Course: Main

For the cornflake mix
  • cornflakes - 80 grams
  • malt powder - 20 grams (ie: Ovaltine or Horlicks)
  • caster sugar - 20 grams
  • salt - 0.5 tsp
  • unsalted butter - 50 grams (melted)
for the cookie dough
  • unsalted butter - 225 grams (softened)
  • soft brown sugar - 350 grams
  • eggs - 2 large
  • vanilla extract - 0.5 tsp
  • plain flour - 400 grams
  • salt - 0.5 tsp
  • baking powder - 1 tsp
  • bicarbonate of soda - 1 tsp
  • dark chocolate chips - 200 grams
  1. Pre heat oven to 170 C or Gas mark 3. Line 3 or 4 trays with baking paper/parchment.
  2. In a medium bowl roughly crush the cornflakes into smaller pieces. Add malt powder, sugar and salt to the cornflakes and mix well. Pour over the melted butter and stir to evenly coat the dry ingredients in butter.
  3. Spread the cornflake mixture onto a prepared baking tray. Bake for 10-15 minutes or until the cornflakes are crispy. Set aside to cool. Leave the oven turned on at the same temperature.
  4. To prepare the cookie dough cream the butter and light brown sugar together until light and fluffy.
  5. Add the flour, salt, baking powder, bicarbonate of soda, eggs and vanilla extract mix well at a slow speed until a cookie dough is formed.
  6. Add the chocolate chips and cooled cornflake mix to the cookie dough and mix well until evenly mixed.
  7. Scoop the cookie dough into even sized balls, each about 2 heaped tablespoons and arrange on the prepared baking trays. SPACE the cookies WELL APART from each other as they will spread while cooking.
  8. Bake for 13-15 minutes until spread out and just turned golden brown.
  9. Allow to cool before removing from the tray.