Cornflake Cookies Recipe
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.
Equipment
- 1 whisk, flexible spatula or spoon
- 1 medium (2 tbsp) cookie scoop optional
- 2 baking sheets
- 2 parchment paper
Ingredients
- 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
Instructions
- 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!
Notes
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. See Store, Freeze and Thaw section for more information.
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