This easy cornflake cookies recipe makes big, chewy, buttery cookies packed with crunchy cornflakes cereal, rolled oats, and gooey chocolate chips. They’re great for holidays and lunchboxes, and I can’t wait to get them onto a Christmas cookie plate!
These cornflake cookies are what I like to call “two-handers.” Because you need BOTH hands to hold them up! This is a family favorite cookie recipe. They’re big, chewy, buttery oatmeal chocolate chip cookies with a special ingredient: Kellogg’s cornflake cereal. It adds a hint of irresistible crispy crunchiness.
- Old-fashioned, chewy cookies. I love that this cookie reinvents a classic childhood cereal into a totally delicious, sweet treat!
- Simple ingredients. You don’t need anything fancy. Just oats, cornflakes, and a few other ingredients from the pantry.
- Perfect for any occasion. These cornflakes cookies are great for Christmas cookie platters, lunches, quick desserts, and afternoon tea.
Ingredients You’ll Need
These are some quick notes on the ingredients in this cornflake cookie recipe. Scroll down to the recipe card for the printable list, amounts, and step-by-step instructions.
- Butter and Oil – Cookie recipes usually use one or the other, but my cornflake cookies use both! You can use vegetable oil or canola oil, whichever you’d like.
- Eggs and Vanilla – Take your eggs out of the fridge so they come to room temperature.
- Dry Ingredients – All-purpose flour, baking soda, and coarse sea salt (or kosher salt).
- Sugar – Granulated sugar and packed brown sugar for moisture.
- Oats – Old-fashioned, rolled oats are best. Quick or instant oats become too mushy.
- Cornflakes Cereal – These cookies turn out best with plain Kellogg’s Cornflakes. Not Frosted Flakes, or generic versions. Stick to brand-name, plain Kellogg’s!
- Chocolate Chips – These can be semisweet, dark, milk chocolate, or white chocolate chips. Try peanut butter chips or butterscotch chips for something different.
This cornflake cookies recipe will fill your mixer all the way to the top. But, trust the process. The big, buttery results are more than worth it. Let’s get baking:
- Combine the wet ingredients. Start by creaming the butter, and add the eggs, one at a time, while mixing. Add the vanilla, then the oil, and mix for another 30 seconds. The mixture will look lumpy and messy, but that’s OK.
- Mix and add the dry ingredients. Whisk the flour, sugars, oats, salt, and baking soda in a separate bowl. Slowly add the dry mixture to the wet ingredients. You could also use your hands for this.
- Add the cornflakes and chocolate chips. Now, crush up the cornflakes in a sealed ziplock bag. Stir the crushed cereal into the cookie dough along with the chocolate chips.
- Scoop the dough. Use an ice cream scoop (or a 3 Tablespoon cookie scoop) to drop the dough onto lined baking sheets. Leave at least 2 inches between each cookie, since they’ll spread a little while they bake.
- Bake. Gently press down on each cookie. Bake at 350ºF for 12-14 minutes, until the cookies are golden at the edges. Allow the cornflake cookies to cool completely before serving.
I actually prefer eating my cornflake cookies the day after baking! The flavors have a chance to come together, the cookies become chewy, and the cornflakes get some of their crunch back.
- Use fresh cornflakes. Stale cornflakes absorb moisture and lose their crispness during baking.
- Don’t crush the flakes too finely. You want to lightly crush the cornflakes for that signature light crunch in every bite. Avoid turning them into dust.
- Don’t overmix. Fold the cornflakes and chocolate chips in at the end, and don’t overmix, which can crush the flakes.
- Try not to overbake. Bake until the cookies are lightly golden at the edges, but still soft in the center. They’ll continue to set up while they cool.
- Cool before storing. Allow the cookies to cool completely to room temperature before storing them airtight. This helps to keep them crunchy and prevents sogginess.
- More flavors. Try adding shredded coconut, peanut butter, or sweetening these cookies with maple syrup.
- Make them festive. Turn these into holiday cornflake cookies with sprinkles, or replace the chocolate chips with colorful M&Ms.
Frequently Asked Questions
I haven’t tested this recipe with other kinds of cereal. I recommend using the original Cornflakes cereal for the best results.
I always find that the cookies’ texture improves the day after they’re baked! If your cookies still aren’t crispy, it could be because they’re underbaked, or they were stored before they had a chance to cool.
Yes! You can freeze these cornflake cookies for up to 2 months. See the section below for detailed storage and freezing instructions.
How to Store
- Store the cookies airtight. To store cornflake cookies so that they stay crispy, let the cookies cool fully, then transfer them to airtight containers. They’ll last for a few days at room temperature.
- Freeze. These are freezer-friendly cookies! Store the baked, cooled cornflake cookies in a freezer-safe container or freezer bag and freeze for up to 2 months. Thaw the cookies at room temperature when it’s time to serve.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 44 large cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: American
Description
This easy cornflake cookies recipe makes chewy, buttery cookies packed with gooey chocolate chips and nostalgic cornflake cereal crunch! They’re great for holidays, lunchboxes, and everyday baking.
Ingredients
- 1 cup butter, room temperature
- 4 large eggs
- 1 Tablespoon vanilla
- 1 cup vegetable or canola oil
- 4 cups all-purpose flour
- 2 cups granulated sugar
- 2 cups packed light brown sugar
- 2 1/4 cup old-fashioned rolled oats
- 2 teaspoons coarse sea salt
- 2 teaspoons baking soda
- 2 1/2 cups Kellogg’s crushed corn flakes
- 3 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350ºF. Line baking sheets with parchment, if desired.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter for 1 – 2 minutes until smooth. Add in the eggs one at a time, continuing to mix, and then add the vanilla and oil. Mix on medium for about 30 seconds. The mixture will look chunky, which is ok.
- In a separate bowl whisk together flour, white sugar, brown sugar, oats, salt, and baking soda.
- Now slowly add this to the butter mix with mixer on low, or use your hands.
- To crush the cornflakes, place them in a ziplock and mash them into small pieces, but not too finely.
- Fold the cornflakes and the chocolate chips into the cookie dough until just combined.
- Now, using an ice cream scoop (or a 3- tablespoon cookie scoop), drop cookies onto a parchment-lined baking sheet, making sure to leave at least 2 inches of space between each cookie. Gently press the cookies to flatten them a little. Bake for 12-14 minutes, until the edges are golden.
- Let the cookies cool completely before serving.
Notes
- Bake ahead: I actually liked these cookies better the next day! The flavors came together, the cookies were chewy, and the cornflakes got their crunch back.
I just love it!!! I can not wait to warm up the oven, but I could not figure out how to print the CORNFLAKE COOKIE recipe. My most dear and adorable daughter-in-law would go crazy for this cookie recipe. She is always experimenting with choclate chip cookies for my son who is addicted to them. I would appreciate it if you could find it possible to e-mailing the recipe to me.
Many thanks,
Donna Reese
So sorry Donna…with my site moving everything is going through a change. I have to edit all my recipes into printable recipes still..it’ll take a few weeks to get all the kinks worked out 🙁
Crunch crunch crunch, my favourite sound when I'm eating a cookie!!! Those are right up my alley!