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