Name: Cornflake Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 40 min
Ingredients: 1 cup unsalted butter, softened (Stick with unsalted to control salt; salted butter will work—reduce added salt slightly.); 1 cup granulated sugar; 1 cup packed brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup old fashioned oats (Old-fashioned oats give chew; quick oats are okay in a pinch but change the texture.); 3 cups cornflakes (Use plain or lightly sweetened; honey or flavored varieties will alter sweetness.)

I still remember the first time I made these cornflake cookies—crunchy edges, chewy centers and a satisfying cornflake crunch in every bite. They’re a nostalgic, pantry-friendly cookie that’s quick to pull together and reliably loved by kids and adults alike. Make them for an after-school snack, a bake sale, or when you want something with texture that’s a little different from the usual chocolate chip. If you like classic simple bakes, try them alongside 3-ingredient sugar cookies for a crowd-pleasing assortment.

Why you’ll love this dish

These cornflake cookies hit a sweet spot: familiar cookie dough flavor, extra crunch from cornflakes, and a soft chew from oats. They’re fast, use simple pantry staples, and scale up easily for a crowd. Because the cornflakes are folded in gently, you get large crunchy bits rather than shredded cereal texture—perfect when you want contrast in every bite.

“Reminds me of the cookies my grandma packed in my lunch—crisp at the edges, tender in the middle, and full of crunch.” — happy baker

They’re also:

Kid-approved for lunchboxes and parties.
Budget-friendly—no specialty ingredients required.
Flexible—easy to swap mix-ins or make dairy-free.

These cookies pair well with other nostalgic recipes too; if you’re building a retro cookie platter, consider adding a brown sugar pop-tart inspired cookie for variety, like this brown sugar pop-tart cookie.

Step-by-step overview

You’ll cream butter and sugars, add eggs and vanilla, then fold in a simple dry mix before gently incorporating oats and cornflakes. The dough is dropped by tablespoonfuls and baked for about 10–12 minutes until the edges are golden. Expect a short hands-on time (about 15–20 minutes) and a total time including baking of roughly 30–40 minutes for one batch.

What to expect at each stage:

Creaming: creates lift and a tender crumb.
Adding eggs: builds structure.
Mixing dry ingredients in gradually: prevents overworking gluten.
Folding cornflakes: protects crunch.
Baking briefly: keeps centers set but still tender.

What you’ll need

1 cup unsalted butter, softened (room temperature)
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup old fashioned oats
3 cups cornflakes

Notes and substitutions:

Butter: stick with unsalted so you control salt; salted butter will work—reduce added salt slightly.
Oats: old-fashioned oats give chew; quick oats are okay in a pinch but change the texture.
Cornflakes: use plain or lightly sweetened; honey or flavored varieties will alter sweetness.
For a dairy-free version, substitute a stick-equivalent of vegan butter.
If you want a richer buttery cookie to serve alongside these, try a simple 3-ingredient shortbread as well.

Step-by-step instructions

Preheat the oven to 350°F (175°C). Line baking sheets with parchment for easy removal or leave them ungreased if you prefer a crisper bottom.
In a large bowl, cream the softened butter with the granulated and brown sugar until smooth and fluffy, about 2–3 minutes with an electric mixer.
Add the eggs one at a time, beating after each and scraping the bowl. Stir in the vanilla until combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry mixture to the wet ingredients. Stir just until combined—stop when you no longer see streaks of flour to avoid tough cookies.
Fold in the oats and cornflakes gently so the cereal stays in big pieces and retains crunch.
Drop dough by rounded tablespoonfuls onto the prepared sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes, until edges are golden and centers are set. Rotate the pans halfway through if your oven runs hot or uneven.
Let cookies cool on the baking sheets for 2–3 minutes, then transfer to a wire rack to cool completely.

Best ways to enjoy it

These cookies are versatile—serve them warm with milk for a nostalgic snack, or pack them in a cookie tin for gifting.

Pair with a glass of cold milk or a robust coffee.
Make a cookie sandwich by spreading peanut butter, Nutella, or marshmallow fluff between two cookies.
Crumble them over vanilla ice cream for crunchy texture.
Include them on a cookie platter with other textures—soft sugar cookies, chewy bars, and a buttery shortbread balance the crunch nicely.

Storage and reheating tips

Room temperature: Store cooled cookies in an airtight container for up to 4 days. Place a slice of bread in the container to help maintain moisture if you prefer a softer cookie.
To keep them crisp: store in a loosely covered container or separate with paper towels to avoid steam buildup.
Freezing: Freeze baked cookies in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
Reheating: Warm a cookie for 7–10 seconds in the microwave for a softer, just-baked feel, or 3–4 minutes in a 300°F (150°C) oven to refresh crispness.
Always make sure cookies are fully cooled before storing to prevent sogginess and mold growth.

Pro chef tips

Don’t overmix after adding flour. Overworking develops gluten and makes cookies tough.
Keep cornflakes in large pieces by folding gently and avoiding vigorous stirring.
For thicker cookies, chill the dough for 30 minutes before scooping.
If your cornflakes get soggy over time, store them separately and fold into cooled cookies before serving.
For a reliable scoop size, use a tablespoon cookie scoop so cookies bake uniformly.
For a gluten-free or alternative approach, check this gluten-free cookie recipe for ideas on flour swaps and add-ins: gluten-free pumpkin cookie recipe.

Creative twists

Chocolate cornflake cookies: fold in 1/2 cup chocolate chips.
Honey-cinnamon cornflakes: toss the cornflakes with a teaspoon of honey and 1/4 teaspoon cinnamon before folding in.
Nutty crunch: add 1/2 cup chopped toasted pecans or almonds.
Raisin or dried fruit: fold in 1/2 cup raisins or chopped dried apricots for chew.
Oatless: omit oats and add an extra 1/4 cup flour for a cleaner crisp.

Your questions answered

Q: Can I use crushed cornflakes instead of whole pieces?
A: Lightly crushing a few cornflakes is fine, but avoid pulverizing the cereal. Large pieces give the best contrast.

Q: How long will the dough keep in the fridge?
A: Stored in an airtight container, the dough will keep up to 48 hours. For longer storage, freeze scooped dough balls for up to 3 months.

Q: Can I make these dairy-free or vegan?
A: Yes—use a vegan butter substitute and an egg replacer (flax egg or commercial replacer). Texture may vary slightly but will still be tasty.

Q: Why are my cookies flat?
A: Flat cookies usually mean butter was too warm or the dough was overmixed. Chill the dough 20–30 minutes next time and make sure butter is softened but not melted.

Q: Can I add chocolate chips?
A: Absolutely. Fold in up to 1/2 cup chocolate chips; darker chips contrast nicely with the cornflake crunch.

Conclusion

These cornflake cookies are a simple, textural twist on classic cookies—easy to make, adaptable, and consistently crowd-pleasing. If you want to compare variations or learn another method for crunch-focused cookies, see this tested recipe for Easy Cornflake Cookies – Southern Bite and this round-up for a chewier, crispier take from Cornflake Cookies (Chewy + Crispy!) – My Baking Addiction.