Cornflake Cookies
User Reviews
5.0
63 reviews
Excellent
Cornflake Cookies
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You will fall in love with how chewy but crunchy these Cornflake Cookies are! The cookies are so soft and chewy and full of crispy mix-ins.
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Ingredients
- 1 cup all-purpose flour (120g)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened (113g)
- ½ cup sugar (100g)
- ½ cup packed light brown sugar (110g)
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup corn flake cereal (38g)
- ¾ cup quick oats (60g)
- ½ cup chopped nuts (like peanuts or pecans) (56g)
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Instructions
- Preheat the oven to 350°F. Line large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat well, stopping as needed to scrape down the sides during mixing.
- Add the flour mixture and beat on low speed just until combined. Gently fold in the cornflakes, oats, and nuts until well incorporated into the dough. Using a 1½ tablespoons cookie scoop, drop the dough onto the prepared baking sheets about 2 inches apart. Press more cornflakes to the outside of the dough balls, if desired.
- Bake one sheet at a time for 10 to 12 minutes or until the edges start to brown. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 1 week or frozen for up to 1 month.
Notes
- Be gentle when folding in the cornflakes, oats, and nuts, so the cornflakes don’t get totally crushed up.
- A handheld mixer can be used if a stand mixer is not available.
- I highly recommend using a cookie scoop. Using a cookie scoop ensures that all the cookies are the same size so that they bake evenly. If you bake cookies regularly, it’s worth having one on hand.
- Room temperature butter and egg will mix more evenly. If your egg is cold, place it into a bowl of warm water for a couple of minutes. Doing so will quickly bring the egg to room temperature.
- Adding too much flour will lead to the cookies being dense. A kitchen scale is the best and easiest way to measure flour. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it.
- Don’t be too rough when you mix in the cornflakes and oats, as you don’t want to crush the cornflakes.
- Make sure to line your sheet pan with parchment paper or a silicone mat. A lined cookie sheet helps the cornflake cookies bake more evenly. Also, if you add the cookie dough directly onto a cookie sheet, they’ll stick, and the bottoms will be darker and more crispy.
Nutrition Information
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Calories
121kcal
(6%)
Carbohydrates
16g
(5%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
18mg
(6%)
Sodium
94mg
(4%)
Potassium
45mg
(1%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
151IU
(3%)
Vitamin C
0.3mg
(0%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 94mg | 4% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 151IU | 3% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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