It's really weird. Chinese New Year will be officially over today and I am in the mood for baking cookies. The cookie bug's timing sucks.
But it doesn't really matter because any time is a good time for cookie baking. I bought some more cornflakes and cranberries and I also had a few packets of chocolate chips which I purchased before CNY with the intention of baking chocolate chip cookies.
This has got to be one of my favorites because this cookie is very crunchy, chocolaty and tangy. I baked them until they were evenly browned because that's the way I like my cookies. It makes them crispy and to me, they taste better when browned.
Previously, I made the mistake of storing cookies before they were completely cooled. That resulted in the cookies losing their crunchiness. This time I made sure that they were cool to the touch before I stored them. I am happy to report that they stayed crunchy the next day. I don't know about the day after that because there weren't any left hee..hee...hee...
Cranberry Cornflakes Chocolate Chip Cookies
Recipe source : Phong Hong
- 300g self-raising flour
- 250g butter
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 170g dried cranberries
- 1 cup chocolate chips
- 2 cups cornflakes (lightly crushed)
1. Cream butter and sugar until light and fluffy
2. Add egg and vanilla extract and continue to cream the mixture until evenly mixed.
3. Add dried cranberries, chocolate chips and crushed cornflakes and continue to mix.
4. Add flour and mix to form a dough.
5. Using two teaspoons, scoop cookie dough onto lined baking trays and bake for 15 minutes at 160C or until cookies are evenly browned.
6. Cool on cooling rack and store when completely cool.
Notes for my own reference :
1. The first batch was baked for 16 minutes, tray rotated after half time.
2. The second batch onward were baked for 15 minutes, tray rotated after 8 minutes.