Yes, I know, I named them “Cookies”. My pet hate, Americanisms creeping into our language.
But, these look like cookies, so I’m calling them cookies, OK?
I based them on a recipe I found on a really interesting blog, www.lickthebowlgood.blogspot.com.
The kitchen sink part is because they have pretty much everything in them except it. Cornflakes, oats, nuts, coconut, choc chips, there’s not much else you could add and they’re delicious! I make them fairly large and cook them for 15 minutes because I like them really crunchy. If you like a softer inside, cook for only 10 – 12 minutes.
I’ve put in cup measurements for those poor souls who don’t own a Thermomix. The cornflakes could be crushed in a food processor, but only for a second or so.
Make sure that you put ALL the dry ingredients in the mixing bowl. When I made these, I checked in the oven after a few minutes to find them spreading all over the tray. Yep! There was my flour still sitting in the sifter. Not to be outdone, I scraped the mess back into the bowl and added the flour. That’s why I have no choc chips, because they all melted. But I like them this way as well. So if you like, you can melt the chocolate and add with the wet ingredients.
Kitchen Sink Cookies
The Bush Gourmand
90g Cornflakes (2 1/2 cups)
120g butter, cubed
120g brown sugar
150g white sugar
1 Tbsp milk
1 1/2 tsp pure vanilla
210g (1 1/2 cups) plain flour
1 1/2 tsp bi-carb soda
2 cups rolled oats
1 cup shredded coconut
1 cup chopped walnuts
80g dark choc chips
Preheat oven to 180 C. Grease or line baking trays.
Crush cornflakes by blitzing on speed 7 in 1 second bursts until lightly crushed, not crumbs. Set aside in a large bowl. Add dry ingredients and mix well.
Cream butter and sugars for 20 seconds on speed 4. If butter is hard, use heat (37) for the first 30 seconds.
Add wet ingredients and mix for another 10 seconds on speed 4.
Pour into bowl with dry ingredients and mix well.
Roll into walnut sized balls and place on trays allowing room for spreading slightly.
Press down with heel of palm.
Bake for 10 – 15 minutes, depending on how fudgy or crispy you like your cookies.