Buttery, nutty, and just a little toasty around the edges, these cornflake cookies are loaded with brown sugar, oatmeal, and crushed cereal crunch. The sweet aroma as they bake? It’s like someone lit a caramel candle in your kitchen and then added a handful of roasted pecans just because.
These are the kind of cookies you make when you want something homemade, a little nostalgic, and deeply satisfying with zero stress. The outside gets just the right kind of crisp while the inside stays soft and chewy, almost brownie-like where the sugar meets the oatmeal. Also, they smell like a bake sale dream—minus the awkward small talk.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Cornflake Cookies
These aren’t dressy cookies. They’re cozy, reliable, and just crumbly enough to make licking your fingers completely inevitable.
- Ridiculously simple to make: You just cream, stir, roll, and flatten with a fork. If you can stir soup, you can make these.
- Crispy and chewy all at once: Thanks to the oatmeal and cornflakes, there’s texture in every bite without being jawbreaker territory.
- Stays fresh for days: They hold up beautifully in an airtight tin (which makes them dangerously snackable for the week ahead).
- Big batch vibes: This recipe gives you plenty to share… or hoard. No judgment. OK maybe a little.
- Customizable with pantry staples: Swap nuts, add chocolate, or throw in dried fruit. They’ll still work like a charm.
- That nostalgic crunch: Something about a cornflake cookie just stirs up memories of lunchbox goodies and grandma’s tin of mixed treats.
Ingredient Notes
Here’s the lowdown on what makes these cookies tick. Honestly, most of this stuff might already be lurking in your pantry.
- Butter: I go with unsalted so I can control the saltiness. It brings that velvety richness every cookie deserves.
- Vegetable oil: I know, double fat, but hear me out—it keeps the cookies tender and stops them from drying out.
- White and brown sugar: The combo adds the perfect balance of sweet and slightly molasses-y depth.
- Egg: Just one, to bind and fluff. You could try a flax egg if you’re experimenting, but expect a bit of texture change.
- Vanilla extract: It plays nice with the brown sugar and helps mellow any cereal-forward vibes.
- Crushed cornflakes: The star of the show. Adds that golden, crispy crackle with every chew.
- Chopped nuts: Pecans or walnuts are nice, but almonds or hazelnuts could step in if you’ve got them.
- Quick oats: They help create that chewy interior. Don’t swap for steel-cut unless you want a jaw workout.
- All-purpose flour: The classic backbone that ties all the magic together.
- Baking soda + salt: These buddies balance and lift. Skipping either? You’ll miss out.
How To Make This Cornflake Cookies
Once you’ve got your ingredients all lined up like cookie soldiers, it’s basically just whisk, shape, and bake. Here’s the walk-through:
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Preheat your oven and prep the tray: Fire up your oven to 325°F and slap some parchment paper on a cookie sheet. This prevents sticking and makes cleanup a breeze—highly recommend.
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Cream the butter and sugars: Toss the butter, white sugar, brown sugar, egg, and vanilla into a mixing bowl. Let your stand mixer or hand mixer go wild until it looks pale and fluffy, kind of like cookie frosting.
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Add the oil and mix again: Drizzle in the vegetable oil and mix for another minute. It’ll look glossy and smooth, almost like cake batter meets cookie dough.
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Add the dry ingredients: Dump in the flour, baking soda, salt, chopped nuts, oats, and glorious crushed cornflakes. Use a spatula or the mixer on low speed to bring it all together until it forms a sturdy dough.
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Roll and shape: Scoop out walnut-sized balls of dough. Doesn’t have to be perfect, but try to keep them consistent so they bake evenly.
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Flatten gently: Dip a fork in water (so it doesn’t stick), then press down gently on each dough ball to slightly flatten them.
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Bake until golden: Slide the tray into the oven and bake for 10 to 12 minutes, until the edges look golden and the centers just barely set.
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Cool and admire: Remove from the oven and transfer to a wire rack. Let them cool before sneaking one. Or don’t and live dangerously.
Storage Options
Let’s talk cookie longevity. These crisp-then-soft cornflake beauties are actually surprisingly low-maintenance.
Keep them in an airtight container at room temp, and they’ll hang in there for about 4 to 5 days. Personally, I like to tuck a slice of bread in the container—it’s a little trick that keeps the cookies soft (don’t ask the science, it just works).
Now, if you’re wondering, “But can I freeze it?” Yup, absolutely. You can freeze the dough or the baked cookies. For dough, shape it into balls, freeze on a tray, then pop them in a bag. Bake straight from frozen, just add a minute or two. For baked cookies, let them cool completely before freezing in a zip-top bag. They reheat easily in a low oven, or you can smash one frozen on top of ice cream (just saying).
Need more freezer wisdom? If you’re curious about other frozen food tricks, here’s a great read on freezing pureed carrots—surprisingly relevant if you’ve got babies or smoothie aspirations.
Variations and Substitutions
Once you’ve got the base recipe down, there’s plenty of wiggle room to play. And honestly? Wiggle room is half the fun of baking.
- Chocolate chips: Toss in a handful or two for a little melty pool action in every bite. Milk or dark both work.
- Dried fruit: Chopped dates, raisins, or cranberries add sweetness and chew. I vote dried cherries if we’re being fancy.
- Coconut flakes: Want a tropical twist? Coconut’s got your back.
- Swap the nuts: No walnuts? Try slivered almonds or pepitas. Or skip them if you’re going nut-free.
- Half whole wheat flour: For a little earthy oomph and extra fiber. It’ll be more rustic but still fabulous.
- Cereal remix: No cornflakes? Try crushed rice cereal or even granola clusters. Go rogue, you’ve got this.
What to Serve with Cornflake Cookies
Cornflake cookies are total solo stars, but pairing them with something makes for a sweet little moment. Here are a few playmates:
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A cold glass of milk: Obvious? Maybe. But there’s just something about the way cold milk softens the edges of a crunchy cookie. If you’re dairy-free, oat or almond milk works nicely too.
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Hot tea or coffee: These cookies love to cozy up to a warm mug of something. Earl Grey brings out the nuttiness, while strong black coffee cuts the sweetness just right.
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Fruit salad or roasted stone fruit: Balance all that sweet crispiness with something bright and juicy. I once paired mine with a medley of roasted peaches and it was chef’s-kiss.
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Ice cream sandwich situation: If you’re not making these into cookie sandwiches, are you living? Vanilla, butter pecan, or even something like peanut butter banana ice cream would be dreamy.
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Savory snack platter: Hear me out: throw a cookie or two next to a little stack of cheese and nuts. Trust me, sweet and salty is a vibe.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use regular oats instead of quick oats?
Sure, but with a note: old-fashioned oats give a chewier, chunkier texture and won’t soften quite as much when baked. If that’s your thing, go for it. If you prefer a more uniform bite, stick with quick oats. Definitely avoid steel-cut though—they’re a no-go for cookies like this unless you want a dental challenge.
Can I make the dough ahead of time?
Absolutely! Once you mix the dough, you can chill it in the fridge for up to 3 days. Just cover it up tightly so it doesn’t absorb fridge funk (no one wants onion-adjacent cookies). You can also roll the dough into balls and freeze them. Then when a cookie craving hits, bake them straight from frozen. Add 1–2 minutes to the baking time, and you’re golden.
What’s the best way to crush the cornflakes?
I just toss them in a zip-top bag and use a rolling pin or the bottom of a clean mug. You’re aiming for a mix of fine crumbs with some flake-y bits. Don’t pulverize them into dust—they need some texture to hold their own in the dough. Those jagged edges? That’s what gives the cookies their signature crispy ruffle.
Can I make these gluten-free?
You can give it a go using a 1-to-1 gluten-free flour blend. Just be sure your oats and cornflakes are certified gluten-free (a sneaky one—some aren’t). The texture may turn out a little more tender, but the flavor still brings that same buttery-sweet vibe. A pinch more salt might also help balance the added starch in gluten-free mixes.
Easy Crispy Cornflake Cookies
Ingredients
Dry Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp (0.5 tsp) salt
- 1 cup (90 g) quick oats
- 2 cups (50 g) crushed cornflakes lightly crushed
- 1/2 cup (60 g) chopped pecans or walnuts or nuts of choice
Wet Ingredients
- 1/2 cup (113 g) unsalted butter softened
- 1/4 cup (60 ml) vegetable oil
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) packed brown sugar
- 1 egg
- 1 tsp vanilla extract
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
- Electric mixer
- Spatula
- Wire rack
Instructions
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, egg, and vanilla extract until pale and fluffy using an electric mixer.
- Drizzle in the vegetable oil, then beat until the mixture is smooth and glossy.
- Add flour, baking soda, and salt. Mix until almost combined.
- Stir in the chopped nuts, quick oats, and crushed cornflakes. Mix gently by hand or on low speed with a mixer until just combined and a sturdy dough forms.
- Scoop out walnut-sized balls of dough (about 1.5 tablespoons each) and place them evenly spaced on the prepared baking sheet.
- Dip a fork in water to prevent sticking and gently flatten each cookie.
- Bake for 10–12 minutes, or until the edges are golden and the centers are just set.
- Remove from oven. Let cool on the tray for 3 minutes, then transfer to a wire rack to cool completely.
