Cornflakes are a rarity in our house. Cereal is generally a pretty boring affair, with high-fibre and low sugar being the key factors for choosing. Lots of bran and oats – yum. So cornflakes are only bought as a rare treat. It says a lot about my kids’ diet though that they never even think to ask for things like Coco Pops or Fruit Loops! When we do have some cornflakes about, I will often make some cookies with them.
These cookies have a lovely soft texture on the inside, with bites of chocolate and date sweetness, and a crunchy outside.
- 250 g butter, softened
- 1/2 c brown sugar, loosely packed
- 1/2 c raw sugar
- 1 t vanilla
- 2 eggs
- 2 c plain flour
- 3 t baking powder
- 1 c dried dates, chopped
- 1 c dark chocolate bits
Line baking trays with baking paper. Preheat oven to 180C.
Beat butter, sugars and vanilla together until batter is light and fluffy. Add eggs 1 at a time and beat until well mixed. Mix baking powder with flour, and add to egg batter in batches, mixing well with each addition. Add dates and choc bits and mix until well combined.
Roll into teaspoon sized balls and roll in cornflakes, pressing them into the dough. Place on baking tray with room for them to spread.
Cook for about 10 minutes to until just set. Leave to cool fully on trays.