Today's COOKIE RECIPE is full of fiber goodness. Make these Eggless Cornflakes and Oats Cookies for your kids for a healthy breakfast/snack item. This is an easy recipe, fast to prep and bake.

Recipe by Mama Ding

Total Time | 30 mins

Prep Time | 10 mins

Cook Time | 20 mins

Yields : 34 cookies (6 cm/2.5 inch diameter)

Ingredients

225 g (1 cup/2 stick) unsalted butter, softened
150 g (3/4 cup) soft brown sugar
1/4 tsp salt
2 tbsp fresh milk
160 g (1 cup + 1 tbsp) self-raising flour
50 g (1/2 cup) instant rolled oats
90 g (3 2/3 cup) cornflakes, coarsely crushed
For the topping (optional) ~
1 cup cornflakes, coarsely crushed or half cup of rolled oats

Method

01 Preheat oven to 180 C/350 F. Line baking trays with parchment paper.

02 Cream butter, brown sugar and salt until light and creamy. Mix in the milk until well combined.

03 Sift the flour and stir into the creamed mixture with a spatula. On the lowest speed, mix in oats and cornflakes for 30 to 40 seconds or until well combined.

04 Scoop a heaped tablespoon of the cookie dough. Place on the baking tray, 1 cm (1/2") apart. Press lightly with the back of the spoon to flatten the cookie dough slightly. Top with some extra crushed cornflakes/oats if desired. Press lightly on the topping so that they will stick to the cookies.

05 Bake in a preheated oven at 180°C/350 F for 15 to 20 minutes or until firm. Cool for 5 mins in the tray before transferring onto wire racks to cool.

06 Store in airtight containers. Should be able to keep for up to 2 weeks.

Notes

You can either use a mixer or mix the cookie dough by hand using a whisk to cream the butter, sugar, salt mixture.

If you don’t have self-raising flour, replace with plain flour plus 1 tsp baking powder.