Cornflake cookies are thick and buttery cookies filled with old fashioned oats and cornflakes. These cookies with corn flakes have crisp edges and chewy centers. This cornflake cookie recipe easy to make, bake and enjoy in 30 minutes or less.
Why Should You Make This Recipe
I adore simple, but unexpected buttery cookie. My Lemon Blueberry Cookies, Apricot Cookie Bars and Lavender Cookies are just a few soft, buttery and slightly crumbly cookie recipes I love from the blog. I know you’ll love these buttery corn flake cookies because:
- Layers of flavors and textures. From the thick and slightly chewy vanilla scented butter cookie to the crunchy bits of cornflakes and cozy flecks of old fashioned oats, this cornflake dessert cookie will delight your senses.
- Easy to make, bake and eat. These oatmeal cornflake cookies taste just like grandma’s and will leave you feeling all the nostalgia. They’re also super quick and easy to make. Simply mix up the buttery oatmeal cookie dough, fold in the crunchy cornflakes, scoop, bake and enjoy.
This recipe for cornflake cookies requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
Dry Ingredients: Gather all purpose flour, baking soda, baking powder, salt, old-fashioned oats and cornflakes.
Wet Ingredients: Gather unsalted butter, light brown sugar, granulated sugar, an egg and egg yolk and vanilla extract.
Here are my recommended substitutions to make these cornflake treats if you need them.
- All purpose flour: Make these cookies gluten free, by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Oat flour also works well in these easy cornflake cookies.
- Baking Soda and Baking Powder: A mixture of both allows the cookies to spread a bit, but also keeps the texture of the cookie soft and slightly chewy. For thinner, more chewy cookie cookies, omit the baking powder and use ¾ teaspoon baking soda only.
- Unsalted Butter: Vegan butter or plant based can also be used in place of regular unsalted butter.
- Granulated Sugar and Light Brown Sugars: Maple sugar would also work well to make this refined sugar free.
- Egg and Yolk: This recipe has not been tested without eggs.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Old Fashioned Oats: I prefer using rolled or old fashioned oats in these cookies. Quick cooking oats will also work well in this cookie recipe.
- Cornflakes: This is a signature ingredient in this recipe for cornflake cookies. I like using Kellogg's Cornflakes. Feel free to use regular or frosted flakes.
- Mix-ins: Add ½ - 1 cup chocolate chips, peanut butter chips, chopped nuts such as pecans, or coconut flakes.
- Cereal Milk Glaze for Cookies: Pour ½ cup (14 g) cornflakes and ½ cup (118 ml) milk into a bowl. Let the cereal soak in the milk for 20 minutes. Strain the mixture through a mesh strainer, keeping only the milk. Discard the leftover cereal. Mix the milk with 1 ½ cups (180 g) powdered sugar. Drizzle on top of the cooled cookies.
How To Make
Learn how to make cornflake cookies in a few easy steps.
- Preheat the oven to 350 F (177 C) for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper. In a small bowl, melt the butter and cool in the fridge for about 10 minutes. In another bowl whisk together the flour, baking soda, baking powder, and salt until well combined.
- In a large mixing bowl, whisk in the cooled melted butter with the light brown and granulated sugars until well combined. Whisk in the egg, egg yolk, vanilla extract until smooth and well combined.
- Stir the dry ingredients into the wet a little at a time until just combined. Fold in the oats and cornflakes until well combined.
4. Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the oatmeal cornflake cookie dough and place the cookie dough balls onto the lined baking sheet about 2 inches apart. Bake at 350 F (177 C) for 10 -12 minutes or until the edges of the cookies are set and the centers are slightly puffed. Cool the buttery cookies on the baking sheet for 3 - 4 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy!
How To Store, Freeze and Thaw
- Store: Place the crispy cookies in an airtight container. Store at room temperature for up to 5 days. If you would like to store the cookies for longer, I recommend freezing them.
- Freeze: Make sure the cookies are completely cooled to room temperature. Place the cookies in a ziplock bag. Store in the freezer for up to 2 months.
- Thaw: The easiest and tastiest way to thaw your old fashioned cornflake cookies to let them sit out at room temperature until thawed.
M’s Expert Tips
- Cool the melted butter. To make these cookies extra chewy, the butter is melted. However, it needs to cool for about 10 - 15 minutes before using in the recipe. I like to melt the butter right after turning on the oven and then transfer it to the fridge to cool while I gather my other ingredients.
- Measure the flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Gently crush the cornflake cereal. This allows the cereal to mix into the dough a little more easily.
- Give your cookies a “cookie scoot.” Within the first 3 - 5 minutes of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
Yes, these cookies with cornflakes freeze really well. Simply cool the cookies to room temperature, place the cookies in a freezer safe container and freeze them for up to 2 months.
Yes. Scoop the cookie dough into cookie dough balls onto a lined baking sheet or large plate. Place the baking sheet or plate into the freezer until the dough is frozen enough to firmly hold it’s shape. Place the frozen cookie dough balls into a freezer safe container and return to the freezer. To thaw, remove the cookie dough balls to thaw overnight in the fridge.
These cookies taste best when eaten within the 2 - 3 days of baking. For longer storage, it’s best to freeze the cookies.
Other Cereal Recipes to Try
If you try this Cornflake Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Cornflake Cookies Recipe
- 1 whisk, flexible spatula or spoon
- 1 medium (2 tbsp) cookie scoop optional
- 2 baking sheets
- 2 parchment paper
- 2 cups (240 g) all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, melted and cooled
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 1 large egg (US), room temperature
- 1 large egg yolk (US), room temperature
- 2 teaspoons (10 ml) vanill extract
- 1 cup (86 g) old fashioned oats
- 1 cup (28 g) cornflakes cereal
- Preheat the oven to 350 F (177 C) for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper.
- In a mixing bowl, melt the butter and cool in the fridge for about 10 minutes.1 cup (226 g) unsalted butter, melted and cooled
- In another bowl whisk together the flour, baking soda, baking powder, and salt until well combined.2 cups (240 g) all purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
- In a large mixing bowl, whisk in the cooled melted butter with the light brown and granulated sugars until well combined. Whisk in the egg, egg yolk, vanilla extract until smooth and well combined.½ cup (100 g) granulated sugar, ½ cup (100 g) light brown sugar, 1 large egg (US), room temperature, 1 large egg yolk (US), room temperature, 2 teaspoons (10 ml) vanill extract
- Stir the dry ingredients into the wet a little at a time until just combined. Fold in the oats and cornflakes until well combined.1 cup (86 g) old fashioned oats, 1 cup (28 g) cornflakes cereal
- Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the oatmeal cornflake cookie dough and place the cookie dough balls onto the lined baking sheet about 2 inches apart.
- Bake at 350 F (177 C) for 10 -12 minutes or until the edges of the cookies are set and the centers are slightly puffed. Cool the buttery cookies on the baking sheet for 3 - 4 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy!