Cornflake Cookies

by - January 14, 2019




The inspiration for this came from Chef Fiona Lau’s Chocolate Cookies Recipe.  After seeing her delicious looking post, I wanted to try it for myself.  Unfortunately, my family members are not fans of chocolate cookies.  So, I decided to modify and make this Cornflakes Cookies instead and using her recipe as a guide.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Cornflake Cookies Recipe


Yields: 75 cookies

INGREDIENTS

250g butter, room temperature (leave the butter sit out for 15 minutes)
90g brown sugar
2 large eggs
1/4 tsp vanilla extract
1/2 tsp salt

300g plain flour
3 tsp baking powder

250g cornflakes, slightly crush with hand
50g almond flakes, toasted

Utensil:  2 baking trays

METHOD:
  1. Preheat oven to 180C.  Line the baking trays with parchment paper.  Set aside.
  2. Sift flour and baking powder into a bowl.  Set aside.
  3. In a bowl of electric mixer, beat together butter, brown sugar and salt until fluffy with the paddle attachment. Crack in egg, one at a time  and add in vanilla extract and beat till well combine.
  4. Lower the speed, gradually add in flour mixture and mix until form a smooth dough.
  5. Fold in the cornflake and almond flakes until well combined. 
  6. Scoop the dough out using tablespoon or a cookies scoop and drop onto lined baking trays.
  7. Bake at preheated oven for 15 minutes, or until golden brown.
  8. Let the cookies cool on baking tray for 5 minutes before transferring to a wire rack to cool completely.  Store in airtight container.
Note:

When the recipe asks for room temperature butter, it refers to soft and pliable butter, but not looks shinny or greasy. It is still cool to touch and not warm.  During creaming stage of butter and sugar, it will create air pockets in the butter and will yield light cookies or bakes.  If the butter is warm, it will not create air pockets and make your cookies harder.


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11 comments

  1. Hi able to use molasses sugar instead of brown sugar? Thank you.

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for your question. Molasses sugar is moist sugar and it may affect the crunchiness or crispiness of the cookies.

      Cheers :)

      Delete
  2. Hi! I always have one problem with such cookies. The center of my cookies are soft but yet the edges and top are all hard and brown. What should I do? Thanks!

    ReplyDelete
    Replies
    1. Hi, thank you for your question. It could be your oven is too hot. Outside already cooked and inside still not full cooked. Try to adjust your oven to lower temperature and bake longer period.
      Try to press the cookies dough slightly thinner, it may help too.

      Cheers :)

      Delete
  3. Why is my cookies up is too soft. Bottom is not cook. And the butter is melt. Can u pls help me

    ReplyDelete
  4. Why is my cookies the butter melt. Can u help me

    ReplyDelete
  5. Why is my cookies up is soft and bottom is not cook and when cook the butter is melt.

    ReplyDelete
  6. Why is my cookies not well bake. Can u help me

    ReplyDelete
    Replies
    1. Hi, Thank you for trying this recipe.

      The butter melted when baking could be your butter is soft and almost at melting stage when you beat it with sugar. When recipe call for room temperature, it means the butter is soft and still cool. Should let the butter sit out for 15 mins before beating.

      Your cookies still soft and bottom is not cooked could your oven is not hot enough. Please set top and bottom heat.

      Cheers :)

      Delete