When my youngest son, Mason, was in kindergarten, a friend's mum who had a bunch of kids (if memory serves it was like 4 kids under the age of 5!) used to whip these biscuits (cookies) up in small batches whenever the troops wanted something sweet.
The recipe is so simple, scales up or down beautifully, and the cornflake crunch adds a little-something-something. Sometimes I swap in butterscotch chips for chocolate chips and once I added toasted nuts, much to my son's annoyance, but they were great. Anyone can bake these...they are perfect for kids to make on their own or adults who want something quick and sweet. And, you probably have all the ingredients in your cupboards right now!
Ingredients
Essentially it's equal parts softened butter, caster/fine grain white sugar and flour. So, depending on how many cookies you want double or triple the amount here. This makes about a dozen.
85 grams (3 ounces) butter, softened
85 grams (3 ounces) white sugar
85 grams (3 ounces) self-raising flour
If you don't have self-raising flour just add a 1/2 teaspoon of baking powder to plain flour.
A little beaten egg (if doubling, use the whole egg)
85 grams (3 ounces) chocolate chips or butterscotch chips or toasted chopped nuts
120 grams (4 ounces) cornflakes
To Make
Note that these spread a lot, so make sure not to crowd them on the baking sheet.
Preheat oven to 180C / 350F
Grease/spray a baking tray or cover with baking paper. These will stick!
Cream together butter & sugar.
Stir in flour and enough beaten egg to make a stiff dough. Then, stir in chips or nuts.
Chill dough about 30 minutes...this isn't absolutely necessary if you need these fast, but it does help them stop spreading too thinly.
Crush the cornflakes and put into a shallow dish or plate.
Make small balls from the dough and roll in the crushed cereal.
Place balls on the prepared baking tray and bake about 10-12 minutes until golden brown.
Remove from oven and cool on a rack.