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
Scale
- 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.
