Cornflake Cookies

These crunchy chocolate chip & sultana Cornflake Cookies are the perfect lunchbox recipe. They're quick, easy and kid-approved!

5 from 26 votes

Print Pin

Course: sweets

Cuisine: American, Australian recipe, western

Prep Time: 10

Cook Time: 13

Total Time: 23

Servings: cookies

Calories: 135kcal

Preheat oven to 180 degrees celsius (fan-forced). Grease and line two flat trays with baking paper and set aside.
Cream the butter, sugar and vanilla extract until pale and creamy.
Add the self raising flour and mix together.
Add the milk and mix until the mixture comes together.
Add the sultanas, chocolate chips and cornflakes and mix together.
Scoop up tablespoonfuls of the mixture and roll into balls. Press into the extra cornflakes to coat.
Place onto the prepared trays and press down to flatten slightly (allow space between each cookie as they will spread).
Bake for 13 minutes or until golden (check halfway and turn the trays around).
Allow to cool for 10 minutes on the baking trays before transferring to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 1 week.

Preheat oven to 180 degrees celsius (fan-forced). Grease and line two flat trays with baking paper and set aside.
Cream butter, sugar and vanilla extract on Speed 4, 30 seconds. Scrape and repeat 2 more times or until pale and creamy.
Add the self raising flour and milk and mix on Interval (kneading function) for 20 seconds. Scrape down the sides and repeat.
Add the sultanas, chocolate chips and cornflakes and mix on Reverse, Speed 3, 5 seconds (use the spatula to help mix).
Scoop up tablespoonfuls of the mixture and roll into balls.
Press into the extra cornflakes to coat.
Place onto the prepared trays and press down to flatten slightly (allow space between each cookie as they will spread).
Bake for 13 minutes or until golden (check halfway and turn the trays around).
Allow to cool for 10 minutes on the baking trays before transferring to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 1 week.

RECIPE NOTES & TIPS:

Use room temperature butter for a smooth dough.
You can use a hand beater, food processor, or make quick work even quicker with a Thermomix.
You can omit either the sultanas or chocolate chips, if you prefer.
Don’t crush the cornflakes too much – you want that signature crunch.
Lightly press cookies before baking so they cook evenly, and space evenly - they will spread a little when baking.
Rotate trays halfway through baking for even colour.
Let cookies cool on the tray – they firm up as they set.
Store in an airtight container at room temp for up to 1 week.
Freeze baked cookies for up to 2 months (thaw at room temp).
You can also freeze the raw dough balls and bake straight from frozen (add 1–2 minutes extra baking time).