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.
adding cornflakes to the mix 113g butter
125g brown sugar
245g raisins
220g plain flour
75g cornflakes
2 eggs
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.
What a great simple recipe for using up storecupboard staples to make a tasty tea time treat:-) Thank you for entering Credit Crunch Munch!
ReplyDeleteSometimes simple is best. Thanks for hosting Credit Crunch Munch - I'll have to keep it in mind for future bakes as I often forget!
DeleteI agree with Camilla, a simple but lovely recipe! I'm rather partial to raisins and sultanas baked into things, so I suspect I would be a bit fan of these! I may be searching my cupboards tomorrow for the ingredients! :-)
ReplyDeleteI love raisins in bakes and often eat them on their own for snacks.
DeleteGreat idea and they look very tasty indeed. :)
ReplyDeleteI love these cookies dear Ros!!!
ReplyDeleteI baked up a similar recipe for the grandkids while I was out in Idaho. Yours look so much better Ros! Must be the raisins! I used chips:)
ReplyDeleteThank you so much for sharing...
P.S. I see you are as busy as ever but, if you get a moment, drop by my blog. I've recently posted. Louise
So nice to hear from you again Louise! Glad you liked this recipe - I'll have to try it with chips too next time :)
DeleteI've heard of this before, but never tried it. Do they stay crisp when cooked Ros?
ReplyDeleteThe cookies are on the soft side after baking and the cornflakes are not really crunchy but they are tasty!
DeleteSounds interesting! I'm going to have to experiment :)
ReplyDeleteDo let me know how you get on :)
DeleteAnything with cornflakes in is always delish - love the addition of raisins too!
ReplyDeleteI think so too :)
DeleteThese look like the kind of grab-and-go breakfast I need in my life! Great recipe idea :-)
ReplyDeleteThe Pantry Door
Breakfast in cookie form?! WOW! Now this is an idea I can get behind :-) I think my boys would love these, so they're going on my must-bake list right away. Thanks so much for sharing with Breakfast Club this month xx
ReplyDeleteCookies are my favourite treats so I'm definitely happy having them for breakfast. Plus I can eat them on the go :)
DeleteGreat store cupboard bake. I wonder if it would work with Special K? I still have some left!
ReplyDeleteI'm sure Special K will work - let me know!
DeleteLove the added crunch of the corn flakes, these look yummy!
ReplyDeletewow I never would have thought to add cornflakes to a cookie - they kind of look like rock buns - my kids would inhale these!
ReplyDeleteNow you've given me an idea - I think cherries would work well too!
DeleteDefinitely looks like a biscuit I would eat multiples of. I just can't be left near biscuits, it's not safe (honestly, I think I ate half a pack of chocolate digestives today!)
ReplyDeleteI've rolled biscuits in oats before to give them a crunchy coating so it may be worth trying the same with cornflakes.
I'm the same with biscuits! I love them more than cake :) were the oats crunchy after baking?
DeleteLOVE this recipe Ros, and I am a BIG lover of cornflakes in all sorts of cooking and baking.....perfect Tea Time Treats entry thanks! Karen
ReplyDeleteThanks Karen. I love cornflakes too - my mum even uses it with chicken!
DeleteSo simple but very effective. Nothing like a frugal fresh bake!
ReplyDeleteThanks so much for sending to Breakfast Club, next month's challenge is open http://tangolikeraindrop.blogspot.co.uk/2013/06/breakfast-club-june-high-fibre.html and the theme is high fibre. And Credit Crunch Munch is at http://www.delicieux.eu/?p=2100
Thanks Helen! I'll have to get my thinking cap on for June's challenges :)
Delete