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A stack of Chocolate Chip Cookies with a secret ingredient

The Cornflake Cookie

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  • Author: Adapted from baking kids love from sur la table



2 sticks butter
4 eggs

1 T. vanilla
1 cup veg. or canola oil
4 cups AP flour

2 cups white sugar

2 cups packed light brown sugar
2 1/4 cup old-fashioned rolled oats
2 t. coarse sea salt
2 t. baking soda
2 1/2 cups Kellogg’s crushed corn flakes – don’t skimp here, stick with Kellogg’s

3 cups chocolate chips


  1. Preheat the oven to 350
  2. Line baking sheets with parchment, if desired.
  3. Cream butter in the mixer over medium speed. Add eggs one at a time continuing to mix and then add vanilla. Now add the oil. I know this seems odd, but it’s ok-I promise 😉 Mix on medium for about 30 seconds. It will look messy, but it just needs to be combined.
  4. In a separate bowl whisk together flour, white sugar, brown sugar, oats, salt, and baking soda.
  5. Now slowly add this to the butter mix with mixer on low, or use your hands.
  6. To crush the corn flakes, just put them in a ziplock and squish them up until they are in tiny pieces, but not dust.
  7. Add the corn flakes and the chocolate chips to your dough until just combined.
  8. Now, using an ice cream scoop (or about 3 T.) drop cookies on a parchment-lined baking sheet, making sure you space them far enough apart because they spread out. Flatten each cookie a little and bake for approx 8 minutes until edges are golden.
  9. Let cookies cool completely before serving.


I actually liked these cookies better the next day because the flavors all came together and the corn flakes got their crunch back and they stayed chewy!

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