Cornflake Cookies
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This week, I’m excited to share a collection of cookie recipes that are absolutely perfect for the Christmas season! Whether you’re looking for a standout treat for a cookie exchange, a sweet homemade gift for friends and neighbors, or simply something new to bake and enjoy with your family, I hope you’ll find a recipe that catches your eye. Let’s talk about these unique and incredibly tasty Cornflake Cookies to kick things off.
These are the closest comparisons if you’ve ever tried a classic ranger cookie. However, these cookies have their own unique charm, featuring a rich, buttery caramel flavor that sets them apart. Adding old-fashioned oats and crispy cornflakes adds heartiness and gives them a delightful texture that’s hard to resist. These cookies are the perfect balance of chewy and crunchy—and they’re so delicious they might just become a new holiday favorite in your household!
These easy cookies don’t include any chocolate chips, which allows the buttery caramel flavor and texture from the oats and cornflakes to truly shine. However, a chocolate drizzle would be a fantastic option if you’re a chocolate lover or want to add an extra festive touch. Simply melt some chocolate (milk, dark, or white chocolate all work great) and drizzle it over the cooled cookies for a sweet and decorative finish.
While I personally adore these cookies just as they are—simple and classic—my husband mentioned that a hint of chocolate would take them to the next level for him. The beauty of this recipe is its versatility, so you can enjoy them either way!
Ingredients for Cornflake Cookie Recipe
- FLOUR
- BAKING POWDER
- BAKING SODA
- SALT
- SALTED BUTTER
- SUGAR
- EGG YOLKS
- VANILLA EXTRACT
- OLD FASHIONED OATS
- CORNFLAKE CEREAL
Instructions to Make Cornflake Cookies
Preheat your oven to 350°F. Line two baking sheets with parchment paper and set them aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set the dry ingredients aside.
In a large mixing bowl, use an electric mixer on high speed to cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. I do this with my Kitchen Aid with the paddle attachment.
Mix in the egg yolks and vanilla extract on medium speed until the mixture becomes pale and fluffy, about 1-2 minutes. Scrape down the sides of the bowl as needed to ensure everything is evenly combined.
Gradually add the dry ingredients to the wet mixture. Mix on low speed just until combined—avoid overmixing.
Gently mix in the oats until just incorporated. Using a rubber spatula, carefully stir in the corn flakes, ensuring they are evenly distributed throughout the dough.
Using a cookie scoop or spoon (about 2 tablespoons of dough per cookie), scoop the dough into balls and place them on the lined baking sheet, leaving about 2 inches of space between each cookie.
Bake for 10-12 minutes or until the centers of the cookies no longer appear wet. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This recipe makes about 22 cookies.
Frequently Asked Questions
Can I use quick oats instead of old-fashioned oats?
Yes, you can use quick oats if needed, but keep in mind that they may change the texture slightly. Old-fashioned oats add more chewiness and a heartier texture, which works best for this recipe.
What kind of cornflakes should I use?
Regular, unsweetened cornflakes are ideal for this recipe. Using sweetened or flavored varieties might alter the flavor of the cookies.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to use certified gluten-free oats and check that the cornflakes are also gluten-free.
How should I store these cookies?
You can store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 3 months. Thaw at room temperature before serving.
Can I freeze the dough?
Yes! Scoop the cookie dough into balls, place them on a baking sheet, and freeze until firm. Then, transfer them to a freezer bag or container. Bake directly from frozen, adding 1-2 minutes to the baking time.
Can I make the cookies smaller or larger?
Yes, you can adjust the size of the cookies, but you’ll need to adjust the baking time accordingly. Smaller cookies will bake faster, while larger ones need an extra minute or two.
Are these cookies crunchy or chewy?
These cookies strike a perfect balance—they are chewy on the inside with a delightful crunch from the cornflakes.
FOR MORE RECIPES LIKE THIS, TRY:
Cornflake Cookies
Real Mom Kitchen
Ingredients
- 1 ¾ cups flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup salted butter softened
- ¼ cup granulated sugar
- 1 cup brown sugar
- 2 egg yolks at room temperature
- 1 Tbsp vanilla extract
- 1 ¼ cups old fashioned oats
- 1 ½ cups cornflakes
Instructions
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk the flour, baking powder, baking soda and salt together. Then set aside the dry ingredients.
- In a large bowl, cream the butter, granulated white sugar, and brown sugar together with an electric mixer on high speed until light and fluffy, 2-3 minutes.
- Add in the egg yolks and vanilla extract and mix on medium speed until pale in color and fluffy, 1-2 minutes. Scrape the sides of the bowl as necessary.
- Add the dry ingredients to the wet ingredients and mix on low speed just until combined.
- Mix the oats just until combined.
- With a rubber spatula, mix in cornflakes into the dough.
- Scoop the dough with a large, 2 tablespoon capacity cookie scoop. Arrange the cookie dough balls 2 inches apart on a prepared baking sheet. Bake the cookies for 10-12 minutes. You just want to middle of the cookie to not look wet.
- After baking, let the cookies cool on the cookie sheet for five minutes, then transfer them to a wire rack to completely cool. Makes 22 cookies.
Nutrition
Recipe is adapted from In Bloom Bakery.
