Cornflake Cookies
These Cornflake Cookies are the perfect combination of chewy and crunchy – they’re packed with cornflakes cereal, chopped pecans and oats. Good luck eating just one!
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We go through a lot of cereal in our house. I feel like I’m always restocking boxes of cereal in our pantry…and that doesn’t even count baking with cereal! These Cornflake Cookies made an appearance in our kitchen recently, and let’s just say they didn’t last very long. The cookies themselves are chewy thanks to the oats, but they’ve also got a nice crunch thanks to the cornflakes cereal and chopped pecans. Add in some flaked sea salt, and you’ve got one heck of a cookie!
Not only do these Cornflake Cookies have great flavor, but they’re easy to make, too. This recipe produces ~24 large cookies, and it only takes about 30 minutes to make. You might want to add 5 minutes to let the cookies cool off before digging in though!
I’ve always been partial to a good chewy cookie, and these cookies are the perfect combination of chewy with plenty of crunch. These Cornflake Cookies are similar to oatmeal cookies, but they have the added crunch and flavor from the cornflakes and nuts. It’s easy to see why these cookies magically disappear from the countertop!
How to Make Cornflake Cookies
If you make homemade cookies, then this recipe will be fairly recognizable. You start by creaming the butter and sugars together, add the eggs and then add the flour and other dry ingredients. From there, you stir in oats, corn flakes cereal and chopped pecans. Scoop the dough out onto 2 sheet pans and send ’em off to the oven for ~12-14 minutes. Nice and easy!
Ingredients
- Unsalted Butter. I prefer unsalted butter in this cookie recipe as I like to sprinkle some flaked sea salt on top of the cookies. Feel free to use salted butter if you prefer though!
- Brown Sugar and Granulated Sugar. Using brown sugar adds a depth of flavor as well as a bit more of a chewy texture.
- Egg Yolks. Instead of using 1 egg, this recipe calls for 2 egg yolks. This slight change leads to a light and chewy cookie as opposed to a denser, crispier cookie.
- All-Purpose Flour. I recommend using regular all-purpose flour for this recipe.
- Baking Powder. The baking powder encourages the cookies to spread both out and up a bit while baking.
- Salt. Salt not only tenderizes the dough, but it adds flavor as well.
- Cornflakes Cereal. Baking with cereal adds a unique (and fun!) crunch to these cookies.
- Old-Fashioned Oats. The oats not only add structure to the cookies, but they lead to a soft and chewy oatmeal cookie base.
- Chopped Pecans. The pecans add a nutty crunch factor to these cookies. Feel free to omit or use another type of nut.
- Flaked Sea Salt. I love sprinkling sea salt flakes on top of cookies. This is entirely optional…but not really! (One box of flaked sea salt lasts a long time, too.)
Can you freeze these cookies?
Yes! Leftover cookies should be stored in an airtight container at room temperature for 3-4 days. If you don’t think you’ll eat all of the cookies in a few days, then I recommend going ahead and freezing part of the batch. Just let the cookies cool completely and then freeze them in an airtight container or freezer bag for up to 3 months.
You could also freeze the dough before baking these cookies. If you go this route, then I recommend scooping out the cookie dough into balls and freezing them on a sheet pan lined with parchment paper or wax paper. Once frozen, transfer the cookie dough balls into a freezer bag. That way, you can reach in and pull out however many cookies you want to bake at a time. (If baking from frozen, you’ll need to add an extra couple of minutes baking time.)
If you’re looking for a tasty new cookie recipe, then put these Cornflake Cookies on the list! They have the perfect combination of chewy and crunchy, and they have a strong vanilla caramel flavor. Happy baking!
Did you bake this Cornflake Cookies recipe at home? Leave a comment or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Cornflake Cookies
Ingredients
- 1¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter room temperature
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1½ cups old fashioned oats
- 1½ cups cornflakes cereal
- ½ cup chopped pecans
- sea salt for garnishing
Instructions
- Preheat oven to 350°F.
- Line 2 sheet pans with parchment paper; set pans aside.
- Using a medium bowl, add flour, baking powder and salt; stir until well combined. Set dry ingredient mixture aside.
- Using the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar and granulated sugar until light and fluffy (~3-4 minutes on medium speed).
- Add eggs and vanilla extract; mix until well combined.
- Add dry ingredients; mix until well combined.
- Add oats, cornflakes and pecans; mix on low speed until just combined.
- Using a 2-tablespoon cookie scoop, drop dough onto prepared baking sheets. (Tip: Leave 2” in between balls of cookie dough.)
- Bake cookies for 12-14 minutes, or until edges of the cookies just begin to turn golden brown.
- Let cookies cool on sheet pans for 5 minutes before transferring to a wire rack until completely cool.
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I need to try this soon for me BTW can’t wait to make your recipes soon for me