Easy Cornflake Cookies (Crispy and Chewy)

Cornflake cookies are nostalgic, chewy, crispy, and 100 percent delicious. 

They’re rich and tender, like oatmeal cookies with a crispy crust. The caramel flavor inside takes them over the top.

And the best part? You don’t need to be a skilled baker to whip them up. They come together in less than 30 minutes.

With simple ingredients, they’re a mouth-watering treat nobody can resist.

Add them to your holiday cookie rotation, or get baking the next time a sugar craving strikes. 

No matter the occasion, these cornflake cookies will surely be a big hit!

Cornflake Cookies 

While this recipe has no clear origin, these cookies popped up around the same time as Kellogg’s Cornflakes. 

Cornflakes were supposed to be a healthy breakfast. But it didn’t take home cooks long to realize they could turn them into treats!

These cookies are a wonderful dessert with crunchy outsides and gooey, caramel-flavored insides.

Plus, they’re super affordable. You can whip up a big batch for just a few bucks. 

Make them once, and they’ll soon be your new faves. 

Ingredients 

Besides the incredible taste, my favorite part about this recipe is its simplicity. Most of the ingredients are probably in your kitchen already. 

• Butter – Unsalted butter works best in this recipe. It allows you to ensure the cookie dough isn’t overly salty. 

• Vegetable oil – Since butter evaporates in the oven, adding vegetable oil ensures your cookies will be chewy. 

• White sugar – White sugar or caster sugar adds a punch of sweetness. 

• Brown sugar – These cookies have a caramel-like flavor thanks to the addition of brown sugar. 

• Egg – Adding an egg helps the ingredients stick and ensures these cookies stay nice and chewy. 

• Cornflakes -Behold: the main attraction! Always use a fresh bag of cornflakes. They won’t have the crispy crunch if they’re stale.

• Nuts – While completely optional, nuts add a little extra flavor and crunch. Use your favorite nuts, like pecans or walnuts, and chop them coarsely. 

• Quick-cooking oatmeal – Always use quick-cooking oatmeal in this recipe. It absorbs moisture and gives these cookies structure. 

• Flour – All-purpose flour works best, and it’s readily available. If you want a super chewy cookie, decrease the amount of flour by 1/2 cup. 

• Baking soda – While these cookies are dense and chewy, baking soda helps them rise in the oven. 

• Salt – A pinch of salt helps bring out the sweetness in these cookies. 

• Vanilla extract – No cookie dough is complete without a touch of vanilla extract!

How to Make Cornflake Cookies 

Brace yourself for how quickly you can whip up this recipe. The hardest part is waiting for them to cool!

You’ll find a detailed list of instructions in the recipe card below. But for now, here are the highlights:

1. Preheat. Preheat the oven to 325 degrees Fahrenheit. 

2. Cream the sugars and wet ingredients. Mix the butter, white sugar, brown sugar, and egg in a medium-sized mixing bowl. Once it’s creamy, add the oil and continue to beat. 

3. Add the dry ingredients. Add the flour, nuts, baking soda, oatmeal, cornflakes, and salt to the butter mixture. Stir everything until a cookie dough forms. 

4. Roll it into balls. Using your hand, roll pieces of the cookie dough into walnut-shaped balls. 

5. Arrange them on the cookie sheet. Place the rolled balls on the cookie sheet. Then, dip a fork in water and gently flatten the cookie balls. 

6. Bake. Bake them in the oven for 10 to 12 minutes. 

7. Cool. Cool them on a wire rack, and enjoy!

Tips for the Best Cookies

You really can’t go wrong with this recipe unless you use stale cornflakes, of course! But as long as they’re nice and crunchy, this recipe is foolproof. 

That said, follow these quick tips to ensure your cookies come out picture-perfect:

• Be gentle. You can use a stand mixer to cream the butter, but the cornflakes need a more delicate touch. Use a wooden spoon (or get in there with your hands) to gently incorporate the cornflakes so they still stay crunchy. 

• Aim for temperature perfection. Use room-temperature butter and eggs to ensure your cookie dough comes together evenly.

• Cover that cookie sheet! It helps the cookies bake more evenly. And it also ensures that they won’t stick to the pan. 

• Scoop it up. Eyeballing the size of the cookie balls is a little tricky. So, use a small cookie scoop, and they’ll all be the same size. 

Variations 

Want to jazz up this already scrumptious cookie recipe? Adding tasty ingredients to the cookie dough is so easy!

• Make them chocolatey! Everything is better with chocolate! So feel free to add whatever chocolate you have on hand. White, semi-sweet, milk, or dark chocolate are great options.
  
• Throw some candy in. You can even add candy pieces like M&Ms to take them to new heights. 

• Get colorful with fruit. Want to make these cookies for the holidays? Add some dried cranberries, raisins, or cherries for tart flavors and a pop of color. 

• Get a little nutty. There’s no such thing as too many nuts. Add your favorite nuts like pecans, cashews, or walnuts. Or, add them all!

How to Store & Freeze

When I make these cookies, they’re gone in a flash. I honestly can’t ever seem to make enough. 

So, leftovers aren’t an issue for my house. But if you and your family have more willpower, I have a few ways to store cornflake cookies to keep them fresh.

To store: Place the cooled cookies into an air-tight container. Add a piece of parchment between layers so they don’t stick, and keep them on the counter for up to 7 days.

They won’t go bad after a week, but the cornflakes will taste stale and soggy. 

To freeze: If you want to freeze these cookies, you have two options: frozen dough or frozen cookies. 

• To freeze cookie dough: Shape the dough into balls, and place them on a cookie sheet to flash-freeze them. This keeps them from sticking together. Then, transfer them to a freezer-safe bag or box for up to 3 months. 

• To freeze baked cookies: Allow the cookies to cool completely, then flash freeze them on a lined baking tray. Transfer them to a freezer-safe bag or box for up to 1 month when they’re solid. 

When you’re ready to eat them, allow them to thaw in the fridge overnight.