This is a really quick and easy recipe using store cupboard ingredients. It tastes like breakfast in cookie form! The cornflakes were soft after baking but definitely added texture to the cookie. I think I might try rolling the dough in cornflakes before baking next time to give more of a crunch - has anyone tried this?
I'm sending these to Tea Time Treats hosted by Karen from Lavender and Lovage and co-hosted by Kate from What Kate Baked. The theme this month is The Biscuit Tin and Cookie Jar.
I'm also sending these to Credit Crunch Munch created by Helen from Fuss Free Flavours and Camilla from Fab Food 4 All. This month Janice from Farmersgirl Kitchen is the guest host. These cookies can easily be made on a budget and is a great way to use up leftover cornflakes and raisins.
As cornflakes are traditionally eaten for breakfast, I think these would be suitable for the Breakfast Club this month which has a theme of 'Bakes'. The breakfast club was created by Helen from Fuss Free Flavours and is guest hosted this month by Katie from Feeding Boys and a Firefighter.
125g brown sugar
220g plain flour
1 teaspoon vanilla extract
- Preheat oven to 170C.
- Line 2 baking trays with parchment paper.
- Cream the butter and sugar for a few minutes.
- Add the eggs one at a time and mix well.
- Add in the vanilla extract.
- In a separate bowl, sift the flour then add the raisins to the flour and stir.
- Add to the butter mixture and mix well.
- Finally stir in the cornflakes.
- Place coops of cookie dough spaced apart on a baking tray.
- Bake for 10-12 minutes or until the bottom is cooked - these cookies don't brown much so be careful not to overcook them.
- Allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.