In large bowl, mix cornflakes and peanut butter together.
In small saucepan, heat syrup and sugar until it reaches a boil. Take off heat and pour over cornflake mixture.
Shape into balls and place on wax paper on cookie sheet.
Refrigerate.
In a large bowl, combine cornstarch, salt, pepper and garlic. Add chicken wings and toss to coat.
Heat oil in a deep, large wok or saucepan to 325\u00b0F. Working in batches, fry chicken for 5-6 mins, until golden and cooked through. Drain on paper towels.
To make the shredded vegetable and cornflake salad, in a salad bowl, combine pepper, carrot, bean sprouts and onions. Toss with sweet chili sauce and lime juice. Just before serving, add cornflakes and toss to combine.
Serve chicken with salad and lime wedges on the side.
brushing off excess. Coat in cornflake crumbs, pressing down firmly. Arrange
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well.
Add eggs, one at a time, beating after each addition.
Stir in water and vanilla. Combine flour and next 3 ingredients; add to butter mixture, mixing well.
Stir in oats and remaining ingredients.
Drop batter by tablespoonfuls onto lightly greased cookie sheets.
Bake at 350\u00b0 for 12 to 14 minutes.
Transfer cookies to wire racks to cool.
Yield:
8 dozen.
he recipes in this collection.
Makes 22-23 cups cookie mix
Preheat oven to 325.
Cream butter, sugars, vanilla and egg.
Add oil.
Mix in dry ingredients.
Form dough into walnut sized balls.
Place on cookie sheet and flatten with a fork dipped in water.
Bake for 10- 12 minutes.
Cool on pan for a minute or two, then transfer to a rack to cook.
ish.
Stir together the cornflake crumbs with 2 tablespoons of
ntil well blended.
Add cookie mix and flour; stir until
ugar, and place on the cookie sheet about 3 inches apart
uffin cups.
Divide the cookie dough into 24 equal parts
in another bowl break cookie dough into small pieces and
or 50 seconds.
Add cookie crumbs to melted butter. Stir
Roll out cookie dough and cut out six 5-inch rounds. Bake according to package directions. Let cool.
Add cream cheese and butter to a stand mixer and whip until combined.
Add vanilla and confectioners' sugar, then mix for about 3-4 minutes or until fluffy.
Spread each cookie round with the cream cheese frosting, then stack the layers with fruit, using a different fruit for each layer. Assemble this cake the day you plan to serve it, as the cookie layers will become very soft if layered with frosting and fruit too early.
et aside.
Make Cookie dough. Whisk flour, salt, baking
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
For the crust:
Mix cookie crumbs with melted butter; press
Heat oven to 375\u00b0F.
In a large bowl, place cookie mix. Cut in butter, using a pastry blender or fork, until the mixture looks like coarse crumbs.
In an ungreased 8-inch square baking dish, spread fruit in an even layer. Sprinkle cookie mixture over peaches and spread evenly.
Bake 30-40 minutes or until topping is golden brown. Let cool at least 10 minutes. Serve warm or cool.
br>In large bowl, stir cookie base ingredients until soft dough
head and chop up the cookie dough chunks- stir them into