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Ingredients
355F, 2 dozen cookies
1) 2 cups (280g) all-purpose flour
1) ½ tsp. (3g) baking soda
1) ½ tsp. (2g) baking powder
2) ¼ cup (34g) currants
2) ¼ cup (40g) sea salt caramel chips
2) 1 cup (100g) sweetened shredded coconut
3) 125g unsalted butter, room temp
3) ¾ cup (139g) granulated sugar
4) 2 large eggs
5) 1 tsp. (4g) vanilla extract
6) 1 cup (26g) cornflakes cereal
7) 2 cups (52g) cornflakes cereal, for rolling

In a bowl combine (1) set aside, and into another bowl combine (2) and set aside.

In a mixing bowl, cream (3) then add eggs (4) one at a time then add vanilla (5).

Stir in flour (1) mix until thoroughly combined then add in (2) stir. Then add in slighly crushed cornflakes (6).

Weight of dough 847g.

Weigh 35g of dough and roll into ball and slighly flatten it and roll in crushed cornflakes (7).

Bake at 355F for 15 minutes.