Clementine and Kaki Oatmeal Cookies with a Crunchy Cornflake Topping

1.Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2.In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.

3.Add the egg, milk, clementine juice, and vanilla extract to the butter mixture, and mix until well combined.

4.In a separate bowl, whisk together the rolled oats, flour, baking soda, baking powder, salt, poppy seeds, and sesame seeds.

5.Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

6.Fold in the diced kaki gently into the cookie dough.

7.Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.

8.In a small bowl, combine the crushed cornflakes with a pinch of salt. Sprinkle the cornflake mixture generously over each cookie dough ball.

9.Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are set.

10.Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.