Every year I say I’m not going bake too many varieties of cookies and treats for Christmas. I’m going to keep it simple. Hah, I think you all know me well enough to know how that goes. My list is up to about 10 already. Ooops.
But I can’t really narrow it down when we all have our favorites, butterscotch cornflake cookies and thumbprints for Joel and old-fashioned oatmeal cookies and chocolate chip cookie dough bites for me. Then there’s all the new ones we want to try, hello white chocolate dipped snickerdoodles.
So, really, what’s a girl to do? Bake a ridiculous amount of cookies. That’s what.
But these cookies here? They don’t require any baking and you only need 6 (or less ingredients) and 5 minutes from start to finish. That leaves lots of time to knock off some other cookies on your list.
These cookies are loaded with cornflakes, three different kinds of nuts, raisins and dark chocolate. I chose to use my favorite nuts in this recipe, almonds, cashews and pistachios but you can use whatever you like or have on hand.
The required ingredients are pantry staples in our house so I can whip them up anytime the craving strikes. A lot of the times, I don’t have cashews or pistachios so I just add extra almonds instead, making them just 4 ingredient cookies.
You could also use dried cranberries in place of the raisins to add a little tartness to the cookies. I love the bit of sweetness the raisins lend to the cookies since the dark chocolate is bitter and rich.
And just a PSA, these are addictive. Do not put the tin of them beside you as you work or watch TV. It won’t end well for you. And your family will be mad when they get home.
- 4 cups cornflakes
- 1/2 cup roughly chopped roasted, salted almonds
- 1/2 cup roughly chopped cashews
- 1/4 cup salted pistachios
- 1/2 cup raisins
- 12 oz. dark chocolate chips
- Mix cornflakes, almonds, cashews, pistachios and raisins in a large bowl.
- Place the chocolate chips in a microwave safe bowl and melt in 30 second increments, stirring each time. Pour melted chocolate into the cornflakes and mix well.
- Using two spoons, drop mounds onto parchment lined cookie sheets. Allow to cool and harden at room temperature. Store in an airtight container.
- You can add whatever nuts you like, or leave them out if you want.