Mel’s Chocolate Crunch Cookies
This is a great ‘get ahead’ for Christmas recipe. One batch makes a lot of cookies - perfect for boxing up to give as gifts or just to spread a little Christmas cheer. The dough can be made now, then popped in the freezer to bake near the time.
1 cup softened butter
1 cup caster sugar
1 cup light brown sugar
1 egg, beaten
1 cup vegetable oil
1 tsp vanilla extract
3½ cups plain flour
1 tsp bicarbonate of soda
½ tsp salt
2 cups of Jordon’s Country Crisp Raspberry or Strawberry cereal (or similar), crushed.
400 g white chocolate
Cream butter and the sugars together. Stir in the egg, oil and vanilla.
In a separate bowl, combine flour, bicarb and salt; stir into the butter mixture then stir in cereal and chocolate.
Shape dough into 1 inch balls (I cheat and use a small ice cream scoop for this – it’s quicker and easier), place onto lined baking trays and flatten a little with a fork.
Bake at 170 C for approx 12 mins (until light golden). Cool on wire racks before dusting with icing sugar.