Cornflake Cookies
These nostalgic cornflake cookies are delightfully crunchy with tender centers, perfect for bake sales or lunchboxes.
Ingredients
For the cookie base
- 1 cup unsalted butter, softened Use unsalted to control salt; salted butter works if reducing added salt to 1/4 teaspoon.
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Measure flour by spooning into the cup and leveling with a knife.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the texture
- 1 cup old fashioned oats Old fashioned oats give the best chew; quick oats work in a pinch but change texture.
- 3 cups cornflakes Use plain cornflakes (not frosted) and crush lightly if desired.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment or use ungreased sheets.
- In a large bowl, cream the softened butter with the granulated and brown sugar until smooth and slightly fluffy, about 2–3 minutes with a mixer.
- Beat in the eggs one at a time, scraping the bowl between each, then add the vanilla and mix until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mix to the wet ingredients and stir until just combined, being careful not to overmix.
- Fold in the oats and cornflakes gently so the cornflakes remain somewhat intact.
- Drop dough by rounded tablespoonfuls onto the prepared baking sheets, spacing cookies about 2 inches apart.
Baking
- Bake for 10–12 minutes, or until the edges are golden and the centers have set.
- Let cookies rest on the baking sheets for 2–3 minutes, then transfer to wire racks to cool completely.
Notes
For a dairy-free version, swap butter for a vegan baking stick and use a flax 'egg'. Best stored in an airtight container; freezing is possible for up to 3 months. For chewier centers, underbake by a minute; for crispier cookies, bake until a deeper golden at the edges. Try creative variations by adding chocolate chips, peanut butter, or dried fruit.