Cornflake Cookies

Buttery and chewy with a fun bit of crunch, these Cornflake Cookies are a great way to change up your chocolate chip cookies!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings cookies

Calories 185kcal

Author Deborah Harroun

Ingredients

1/2 cup butter softened
1/4 cup granulated sugar
3/4 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup all-purpose flour
3/4 cup old fashioned oats
1 cup cornflakes
3/4 cup chocolate chips

Instructions

Preheat the oven to 350ºF.
In the bowl of a stand mixer, or in a large bowl, cream the butter, granulated sugar, and brown sugar. Beat for a couple minutes, until light and fluffy.
1/2 cup butter, 1/4 cup granulated sugar, 3/4 cup light brown sugar
Add the egg and vanilla and beat to combine.
1 egg, 1 teaspoon vanilla extract
Beat in the baking soda, baking powder, and salt until combined, then add in the flour and oats.
1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 cup all-purpose flour, 3/4 cup old fashioned oats
Add the cornflakes and chocolate chips and mix just until combined. You might want to do this by hand so that you don’t break up the cornflakes too much.
1 cup cornflakes, 3/4 cup chocolate chips
Using a 2 tablespoon cookie scoop, scoop out the dough, placing on baking sheets, about 2 inches apart.
Bake in the preheated oven until the cookies are browning on the edges, about 8-9 minutes. Let the cookies cool on the baking sheet for a minute or two before transferring from the baking sheet to cool completely.

Notes

These cookies are best the first day or two after they are made. They will still be good for a few days beyond that, but the cornflakes will not stay crispy.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition