Go Back
Homemade Cornflake Cookies on a plate, perfect for snacks and desserts.

Cornflake Cookies

These cornflake cookies combine crunchy edges with chewy centers and a satisfying cornflake crunch, making them a nostalgic treat that kids and adults love.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 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.

Method
 

Preparation
  1. 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.
  2. 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.
  3. Add the eggs one at a time, beating after each addition and scraping the bowl. Stir in the vanilla until combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. 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.
  6. Fold in the oats and cornflakes gently so the cereal stays in big pieces and retains crunch.
  7. Drop dough by rounded tablespoonfuls onto the prepared sheets, spacing them about 2 inches apart.
Baking
  1. 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.
  2. Let cookies cool on the baking sheets for 2–3 minutes, then transfer to a wire rack to cool completely.

Notes

Store cooled cookies in an airtight container for up to 4 days. For a dairy-free version, substitute a stick-equivalent of vegan butter. You can also freeze baked cookies for up to 3 months.