Crunchy Chocolate Chip & Sultana 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

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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

If you prefer, you can omit one or either of the sultanas or chocolate chips.

This recipe can be made using either hand-held beaters, a stand-mixer or a Thermomix (see instructions above).

Caster sugar is also known as superfine sugar – this type of sugar dissolves when beaten with the butter and therefore, is perfect for baking.

Place 1-2 cups of extra cornflakes into a bowl to coat the cookie mixture in.

Roll the mixture into tablespoon-sized balls and then press into the extra cornflakes to coat.

Place the cookies a few centimetres apart on the baking trays (as they spread when cooked).

Store the cornflake cookies in an airtight container at room temperature for up to 1 week or freeze for up to 2 months.