I love baking cookies. Whenever I am low, baking a cookie cheers me up. If kneading is therapeutic, then baking cookies for me is like oops, I do not have a word ,.. call it a happy medicine. If pulls me up from dumps and gives me confidence, seriously. I sometimes dream of my own cookie shop, with varieties of cookies from each and every country and for each occasion. But hey have I covered all types? Nah, I am yet to do. Like these cornflakes cookies from Priya which is our challenge this month for Baking Partners group.
They were a hit with my daughter and her friends. Normally my daughter thinks twice before consuming a coconut enriched baked product. If you go through my blog, you can see that I have never baked coconut cookies except for these Chocolate Coconut Candy. I always thought the cookies would be wasted if she did not eat them. I actually went for half of the recipe because of this factor only. But now I am thinking I should have doubled the recipe. All thanks to Cornflakes cookies.
Unsalted Butter: 5 tbsp soft
Sugar: 6 tbsp
Egg: 1 or Ener G : 1.5 tsp packed tbsp of powder with 2 tbsp of water whipped together + 1-2tbsp of water as needed
Vanilla extract: 1/2 tsp
Black Raisins/Craisins: 1 tbsp
Dessicated coconut: 3/4 cup
All Purpose Flour: 1 cup
Baking Soda: 1/4 tsp
Baking Powder: 1/4 tsp
Crushed Cornflakes: 1 cup + as needed
Mix together flour,soda and baking powder. Preheat the oven to 180C/350 F and line a baking dish with silpat or foil.
Cream together butter and sugar till light and fluffy.Beat in egg and mix well. If doubling the recipe, then beat well after adding each egg.
Beat in vanilla until combined. The entire mix will look like curdled but do proceed.
Stir in the raisins and coconut. Now fold in the flour mix until you get a smooth sticky mix.If you are using EnerG egg then you can add 1-2 tbsp of water if the mix is looking dry. Else proceed to the next step.
Spread the cornflakes in a shallow dish. Drop a tablespoon of the batter onto this and roll into ball.
Place in the baking sheet. Repeat this with the rest of the batter.
Bake the cookies for about 10-15 minutes until the edges are brown and the top is golden.
Take out the baking sheet and let the cookies rest in the sheet itself for another 10 minutes or so. In all the probability the centre of the cookies may not have set while taking out of the oven. But allowing them to rest will take care of this and makes the cookie crispy and crunchy.
Cool them completely and store them in air tightened box.
Excellent anytime munchies these are.You just can't resist these and definitely keeper recipe.So hearty Thanks Priya and Swathi for choosing this recipe for this month's cookie challenge.