BB- Sorores- AFGHANS-  

  • 200g butter, softened
  • ½ cup soft brown sugar
  • 1 ¼ cups flour
  • ¼ cup cocoa
  • 2 cups cornflakes
  1. Preheat oven to 180°C. Lightly grease two baking trays or line with baking paper.
  2. Cream butter and sugar together until light and creamy. Sift flour and cocoa together, add to the creamed mixture and stir until combined. Stir through the cornflakes.
  3. Roll dessertspoonfuls of the mixture into balls and place on a baking tray, allowing room for them to spread. Press each ball lightly with a fork.
  4. Bake for 12-15 minutes or until cooked. Remove from the oven and place on a wire rack to cool.
  5. Top with chocolate icing and decorate each with a walnut half - you could make these into animal faces too. I suggest a lion! grrrr

Cheyenne Meadows:   Snickerdoodles are the best! Can't be a great old-fashioned snickerdoodle cookie!

Molly Daniels:

Chocolate Chip Cookies:
1 pkg yellow cake mix
1 stick of butter (softened)
2 eggs
16 oz pkg chocolate chips (or any other chip, including M&Ms)

Preheat oven to 375
Mix together cake mix, butter, and eggs til blended
Stir in chips
 Let batter chill in refrigerator for at least an hour for best results
 Drop by rounded spoonfulls onto baking sheet (I use my Pampered Chef baking stones)
 Bake 13 minutes (depending on your oven.  Original recipe calls for 10-12 mins, but 13 works for me!)
 Let cool 5 mins, then transfer to cooling rack.