Easy Crispy Cornflake Cookies
Buttery, nutty, and delightfully crispy yet chewy, these Cornflake Cookies are pure nostalgic comfort. Made with brown sugar, quick oats, and crushed cornflakes, they deliver a caramel aroma and an irresistible crunch. Great for bake sales, sharing, or just keeping your own cookie jar full—all with zero stress.
32
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.
Notes
These cookies keep well for 4–5 days in an airtight container. Add a slice of bread to the container to maintain softness. For freezing, shape dough balls and freeze on a tray; bake straight from frozen with an added minute or two. Swap the nuts, mix in chocolate chips, coconut, or dried fruit, or try a different cereal if desired. Recipe can be made gluten-free with a 1-to-1 gluten-free flour blend—just be sure your oats and cornflakes are gluten-free.
Nutrition
Calories: 135kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 70mg | Potassium: 40mg | Fiber: 0.6g | Sugar: 6g | Vitamin A: 70IU | Calcium: 6mg | Iron: 0.4mg