Cornflake, Choc Chip and Ginger Cookies

This is one of my favourite cookie recipes that I have adapted from www.taste.com.au. Crispy and buttery on the outside and soft and gooey in the middle. Beware the fat and sugar content- I guarantee you wont be able to stop at one! Make sure your butter is softened or you will end up with a hard sugary mess!

Ingredients

125g  softened butter, chopped

2/3 cup caster sugar

1 teaspoon vanilla extract

1 1/4 cups self raising flour, sifted

1 tablespoon milk

11/2 cups  cornflakes

2/3 cup milk choc bits

1/4 cup crystallised ginger, chopped (you can substitute any dried fruit or omit altogether)

Method

1. Preheat oven to 180c. Line two baking trays with baking paper

2. Cream butter, sugar  and vanilla in a mixing bowl until pale and creamy. Add flour, mix on low speed until just combined. Add milk and stir until dough comes together.

3. Using a wooden spoon, stir through choc chips, cornflakes and ginger.

4. Roll mixture into balls and place on prepared tray allowing room for spreading. Press down lightly with a fork.

5. Bake for 12 minutes or until light golden. They should still be soft, let stand for 5 minutes and transfer to a wire rack to cool completely. Make sure you steal one to savour whilst still warm from the oven!

Variation for Fruity Choc Chip and Cornflake Cookies

• Omit ginger, and replace half the choc chips with raisins or sultanas. I prefer this cookie with less choc chips!