I made Cranberry walnut oatmeal cookies before and my husband and son were being critical with their not-enough buttery taste.
This time, I'm using an eggless recipe that is modified from sultana cornflake cookies, Taste.com.au. I've made some simple calculations and found that both recipes have the similar amount of butter for each cookie but being eggless, it seems to be an interesting attempt to modify these cookies for an improved taste and texture.
In fact, I was very pleasant with the result. They were equally wholesome as my previous attempt with more distinct buttery taste. The good thing is they hold their shape better so that I can even give them away as a gift.
Here's the recipe modified from Sultana cornflake cookies, Taste.com.au
125g butter, chopped, at room temperature
2/3 cup caster sugar (I use 1/2 cup)
1 tsp vanilla essence
1 1/4 cups self-raising flour, sifted
1 tbs milk
1 1/2 cups cornflakes (replace with 1 cup of oat)
1/2 cup sultanas (I replace them with Cranberry)
Preheat oven to 180°C. Line two large flat baking trays with non-stick paper.
Using electric mixer, cream the butter, sugar and vanilla essence in a mixing bowl until creamy. Add the flour
and mix on low speed until just combined. Add milk and mix until dough comes together. Using a wooden spoon, stir in cornflakes and sultanas, and mix until well combined.
Using 1 tbsp of mixture, roll into balls. Place onto baking trays allowing room for spreading. Flatten slightly with a spatula. Bake for 12-14 minutes, swapping trays after 8 minutes or until light golden. Stand for 5 minutes on tray before transferring to a wire rack to cool.