Golden, chewy, and perfectly crisp around the edges — cornflake cookies are a nostalgic treat with a delightful twist. With every bite, you’ll get the comforting taste of vanilla and brown sugar wrapped around buttery oats and crunchy cornflakes. These cookies strike that perfect balance of soft and crunchy, making them a standout on any dessert tray or afternoon snack plate.

What really sets cornflake cookies apart is their texture. The cornflakes add a satisfying crunch while the brown sugar creates a rich, caramel-like chewiness. A sprinkle of flaky salt on top enhances the flavor, making each cookie more than just sweet — it’s a harmonious blend of salty-sweet joy that keeps you reaching for one more.

Ingredients for this Cornflake Cookies Recipe

1 cup unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
2 cups old-fashioned rolled oats
2 ½ cups cornflakes, lightly crushed
Optional: flaky sea salt for topping

Step 1: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using a hand mixer or stand mixer. Mix on medium speed until the mixture becomes light, fluffy, and creamy — this usually takes about 2–3 minutes. This step is essential for achieving a chewy cookie texture.

Step 2: Add Eggs and Vanilla

Crack in the eggs one at a time, beating well after each addition. Then pour in the vanilla extract. Continue to mix until everything is fully incorporated and the batter looks smooth and slightly glossy.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet mixture, beating on low speed until a soft dough forms. Avoid overmixing — just stir until combined.

Step 4: Stir in Oats and Cornflakes

Using a spatula or wooden spoon, fold in the rolled oats and lightly crushed cornflakes. Be gentle so the cornflakes keep their shape and crunch. The dough will be thick and chunky — that’s exactly what you want!

Step 5: Scoop and Shape

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop the dough using a medium cookie scoop (about 2 tablespoons per cookie) and place them about 2 inches apart on the sheet. Optionally, gently press the tops to flatten slightly.

Step 6: Bake and Cool

Bake for 10–12 minutes, or until the edges are golden brown and the centers are just set. Remove from the oven and immediately sprinkle with a touch of flaky sea salt if desired. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Estimated Nutrition

(Per cookie, based on 24 cookies total)

Calories: ~210
Carbohydrates: 28g
Protein: 3g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 30mg
Sodium: 140mg
Sugar: 14g
Fiber: 1g

(Note: Nutrition may vary based on exact ingredients used and portion sizes.)

Frequently Asked Questions

1. Can I use quick oats instead of rolled oats?

Yes, but the texture will be slightly softer. Rolled oats add more chew and structure to the cookies.

2. Can I make these cookies gluten-free?

Absolutely! Use a 1:1 gluten-free flour blend and ensure your oats and cornflakes are certified gluten-free.

3. Can I reduce the sugar?

You can reduce both sugars by about ¼ cup without drastically affecting the texture, but the cookies may spread less and be less chewy.

4. Why are my cookies flat?

Flat cookies may be a result of over-softened butter or warm dough. Try chilling the dough for 30 minutes before baking.

5. What can I add to customize the cookies?

Chocolate chips, chopped nuts, shredded coconut, or dried fruit are excellent add-ins for extra flavor and texture.

6. Do I have to crush the cornflakes?

Lightly crushing is recommended — you still want pieces for crunch, but not whole flakes that can burn or make the dough uneven.

7. Can I make smaller or larger cookies?

Sure! Just adjust the baking time: reduce it by 2–3 minutes for small cookies, or increase by a few minutes for large ones.

8. How do I make them crispier?

Bake them a minute or two longer, and let them cool completely uncovered for a firmer bite.

Cornflake Cookies Recipe

Author: Julia Walton
Total Time: 4 minute
Yield: About 24 cookies

Print Recipe

Description

Craving a cookie that’s crunchy, chewy, and buttery all at once? These Cornflake Cookies are the answer! Perfect as a quick breakfast treat, an easy recipe for family gatherings, or a satisfying snack in the afternoon, these cookies are packed with rolled oats and crispy cornflakes for unbeatable texture. With a golden exterior and soft center, they offer the best of both worlds. Their sweet and salty balance, plus their irresistible aroma, make them one of the best easy cookie recipes to keep in your baking rotation. Whether you’re looking for new breakfast ideas, wholesome food ideas, or something sweet for your cookie jar — these cornflake cookies deliver every time.

Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the oats and crushed cornflakes gently.
Scoop dough onto baking sheets (2 tablespoons per cookie), spacing about 2 inches apart.
Bake for 10–12 minutes, until edges are golden and centers are just set.
Remove from oven and sprinkle with flaky sea salt if desired.
Cool on baking sheet for 5 minutes, then transfer to wire rack.

Prep Time: 15 minutes
Cook Time: 10–12 minutes per batch
Category: Dessert