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Cornflake Cookies Recipe

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4 from 15 reviews

Deliciously crunchy Cornflake Cookies combine the nutty flavor of pecans, the chewiness of oats and coconut, and the toasty crispness of cornflakes. These easy-to-make cookies are perfect for a comforting snack or dessert, offering a delightful texture and balanced sweetness in every bite.

Ingredients

Wet Ingredients

  • ½ cup unsalted butter, softened
  • ½ cup sugar
  • ½ cup firmly packed light brown sugar
  • 1 egg
  • ½ teaspoon pure vanilla extract

Dry Ingredients

  • 1 cup flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Mix-Ins

  • 1 cup rolled oats
  • 1 cup cornflakes
  • ½ cup sweetened flaked coconut
  • ½ cup coarsely chopped pecans

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350° F. Line baking sheets with parchment paper and set them aside to keep cookies from sticking and to make cleanup easier.
  2. Cream Butter and Sugars: In a large mixing bowl using an electric mixer or a stand mixer fitted with a paddle attachment, cream together the softened butter, sugar, and brown sugar until the mixture is light and fluffy.
  3. Add Egg and Vanilla: Beat in the egg and vanilla extract thoroughly to the creamed mixture, ensuring they are fully incorporated and the mixture is smooth.
  4. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and seasoning.
  5. Incorporate Dry Ingredients: Gradually add the dry mixture to the wet ingredients, beating well after each addition to form a smooth, uniform dough.
  6. Mix in Oats, Cornflakes, Coconut, and Pecans: Gently fold in the rolled oats, cornflakes, sweetened flaked coconut, and chopped pecans with a spatula until evenly combined throughout the dough.
  7. Shape the Cookies: Use a cookie scoop to drop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
  8. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the cookies are set.
  9. Cool: Remove the baking sheets from the oven and transfer the cookies onto wire racks to cool completely before serving or storing.

Notes

  • For a nuttier flavor, toast the pecans lightly before adding them to the dough.
  • Ensure butter is softened but not melted for best creaming results.
  • You can substitute coconut flakes with shredded coconut if preferred.
  • Store cookies in an airtight container at room temperature for up to a week.
  • For added sweetness, drizzle melted chocolate over cooled cookies.

Find it online: https://cookedbygrace.com/cornflake-cookies-recipe/