Cornflake Cookies
User Reviews
5
Cornflake Cookies
Description
The recipe uses standard cookie ingredients like flour, baking powder and soda, salt, softened butter, white and brown sugar, an egg, and vanilla extract to form a base dough. Cornflakes, rolled oats, and chopped nuts are gently folded in to maintain their shapes and contribute to a textural contrast. The dough is portioned with a cookie scoop and optionally pressed with extra cornflakes for a crunchy crust.
Baking at 350°F for 10 to 12 minutes develops baked edges with crispness while keeping the center tender. Cooling on racks allows the cookies to set without becoming hard.
This cookie is suitable for casual snacking or a cozy treat with tea or coffee. The combination of cornflakes and oats makes these cookies less dense than typical drop cookies, with a slightly nutty and toasted flavor from the mix-ins.
Be gentle folding in cereals to avoid crushing cornflakes completely. Using a cookie scoop ensures uniform size and consistent baking. Room temperature butter and egg give proper mixing and dough texture. Proper flour measuring prevents dense cookies, and parchment or silicone mat lining allows even baking without sticking.
Ingredients
- 1 cup all-purpose flour (120g)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter softened (113g, unsalted
- ½ cup sugar (100g)
- ½ cup light brown sugar 110g, packed
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup corn flake cereal (38g)
- ¾ cup quick oats (60g)
- ½ cup nuts like peanuts or pecans) (56g, chopped
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
- Fold in cornflakes, oats, and nuts gently to keep cornflakes intact for texture.
- A cookie scoop ensures cookies bake evenly by keeping uniform sizes.
- Use room temperature butter and egg for smoother mixing and dough consistency.
- Measure flour accurately to avoid dense cookies; fluff and level if using measuring cups.
- Line baking sheets with parchment paper or silicone mats to prevent sticking and promote even baking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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