Cornflake Crunch Cookies combine cornflakes, oatmeal, coconut, and two types of chips to create the perfect chewy cookie treat.
Cornflake Cookie Recipe
I pretty much love all homemade cookies. Store-bought cookies--meh. Homemade cookies--Yes, please.
I wish I had a dollar for every cookie I've made through the years. I would be rich. Not to brag, but I'm kind of a cookie eating expert.
I love a good Chocolate Chip Pecan Cookie, a buttery Blueberry Lemon Sugar Cookie, no-bake cookies like Chocolate Peanut Butter Rice Krispie Treats, and these Caramel Chocolate Chip Cookies that are so soft and yummy.
But when I want a cookie that is both cruchy and chewy with chocolate chips and butterscotch chips that has fantastic chewiness from coconut, I just have to make these Cornflake Crunch Cookies.
If you're like me and just can't sleep properly without a sweet treat, these are easy to whip up for a bedtime snack with a cold glass of milk.
Also, if I thought I could actually make it out the door, these are a fantastic addition to a Christmas cookie exchange.
Ingredients
- Butter, softened -- I don't get caught up in salted or unsalted butter, but use real butter when baking.
- Granulated Sugar -- Brings the sweetness.
- Brown Sugar, packed -- Make sure to pack into a dry measuring cup when measuring brown sugar.
- Large Eggs -- Always use large eggs in baking.
- Pure Vanilla Extract -- Warm cookie flavor.
- All Purpose Flour -- Gives the cookie structure.
- Baking Soda -- leavening agent to make the cookies rise. Check your expiration date.
- Baking Powder -- leavening agent to make the cookies rise. Check your expiration date.
- Kosher Salt -- Balances the sweet flavors.
- Quick Cooking Oats - adds some texture to the cookie and oatmeal is healthy so these cookies must be healthy, too.
- Cornflakes -- Isn't this a brilliant way to add crunch to a cookie?
- Flaked Coconut - Adds a bit of moisture and chewiness to this cookie
- Chocolate Chips, optional -- I'm putting optional here, but a cookie without chocolate kinda makes my heart hurt a little.
- Butterscotch Chips, optional -- I love the butterscotch in this cookie, but again, you can leave it out if you want to.
See the recipe card for quantities.
How to Make Cornflake Crunch Cookies
- In a large mixing bowl, cream together the butter, granulated and brown sugars until light and fluffy.
- Add the eggs and vanilla. Stir just until mixed in.
- In another mixing bowl, combine flour, baking soda, baking powder, and salt.
- Gradually add the flour mixture to the creamed butter mixture.
- Stir in the oats, cornflakes, coconut, chocolate chips, and butterscotch chips.
- Drop by rounded spoonfuls on a cool cookie sheet. Avoid overcrowding.
- Bake at 350 degrees for 10 to 12 minutes or until lightly golden browned.
- Allow the cookies to cool on the pan for 1 to 2 minutes before removing them to a cooling rack.
Hint: Ensure the baking sheets are cool when scooping dough onto them to prevent cookies from spreading out before they enter the oven. I find it helpful to rotate 2 cookie sheets, allowing 1 to cool while one bakes.
Substitutions & Variations
If you love a good sweet and salty treat, sprinkly flake sea salt on top of each cookie for Salted Cornflake Crunch Cookies.
This cookie dough recipe is a gem for any variety of cookies you enjoy! Use it as a base and add in any stir-ins of your choice. Some you might consider:
- Craisins and dark chocolate chunks
- Add nuts if you like them--pecans and walnuts are my favorites.
Storing Cornflake Crunch Cookies
Cookies store well in a covered container for up to one week. But if you have cookies that last a whole week in your house, we are not cut from the same cloth.
These cookies can be frozen by placing them in an airtight container that is rigid enough to keep them from getting crunched. Keep in the freezer for up to 3 months.
Top tip
When baking, always make sure you carefully measure your flour. I never weigh my flour when cooking, but I am very careful to stir, scoop carefully, and never tap my flour.
FAQ
Make sure your baking soda is fresh. Each container has an expiration date on it, you better check yours.
If your baking soda is expired, use it for cleaning or to freshen your fridge, but do NOT use it for baking.
Also, be sure to preheat your oven for 15 minutes or so before baking. You can check to be sure your oven is baking at the proper temperature by testing it with an oven thermometer.
And, make sure your cookie sheets are completely cool before placing your balls of dough.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Cornflake Crunch Cookies:
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Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
See more guidelines at USDA.gov.
Cornflake Crunch Cookies
Ingredients
- 1 cup Butter softened
- 1 cup Granulated Sugar
- 1 cup Brown Sugar packed
- 2 large Eggs
- 1 teaspoon Pure Vanilla Extract
- 1 ½ cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Kosher Salt
- 2 cups Quick Cooking Oats
- 2 cups Cornflakes
- 1 cup Flaked Coconut
- ½ cup Chocolate Chips optional
- ½ cup Butterscotch Chips optional
Instructions
- In a large mixing bowl, cream together the butter, granulated and brown sugars until light and fluffy.
- Add the eggs and vanilla. Stir just until mixed in.
- In another mixing bowl, combine flour, baking soda, baking powder, and salt.
- Gradually add the flour mixture to the creamed butter mixture.
- Stir in the oats, cornflakes, coconut, chocolate chips, and butterscotch chips.
- Drop by rounded spoonfuls on a cool cookie sheet. Avoid overcrowding.
- Bake at 350 degrees for 10 to 12 minutes or until lightly golden browned.
- Allow the cookies to cool on the pan for 1 to 2 minutes before removing them to a cooling rack.
Chuckie
Maybe my new fav cookie! I LOVE the crunch of the corn flake!