These Cornflake cookies have both a chewy and a crispy texture, so you won’t have to choose between the two. These cookies are loaded with tasty ingredients such as cornflakes, pecans, and quick oats among others. It would be impossible to eat just one of these cookies.

Because of how straightforward the recipe is, putting together these cornflake cookies won’t take you more than a few minutes. They call for pantry essentials that you almost certainly already have on hand in your kitchen. These cookies have just the right amount of sweet and salty flavour in every bite.

The fillings add the perfect amount of crunch to the otherwise chewy and soft centres of the treats. These cookies are amazing, and I know you’ll agree with me on that. The most difficult part is controlling your urge to devour them before they have had a chance to cool down.


  • When purchasing butter, make sure to get unsalted versions rather than the salted versions. Because different brands of salted butter contain varying amounts of salt, you might need to adjust the amount of salt that is called for in the recipe. The butter should be at room temperature before you begin creaming it so that it can be worked with more easily.
  • Leavening agents, such as baking soda and baking powder, are used in the preparation of cornflake cookies so that the cookies do not turn out to be too dense.
  • This recipe calls for both white and brown sugar, so be sure to grab some of each. The cookie’s structure will come from the granulated sugar, while the brown sugar will lend the cookie a chewy, soft texture and a flavour that is reminiscent of caramelization. If you’re going to use brown sugar, make sure it’s smooth and lump-free.
  • Get the unfrosted variety of corn flakes if you intend to make a purchase of them.
  • It is strongly recommended that you make use of quick oats. Oats that have been cut with a steel blade will result in an undesirable change to the cookies’ consistency.
  • Nuts; I like to use chopped pecans, but other kinds, like peanuts, walnuts, almonds, and so on, work just as well.


  • 1 cup all-purpose flour (120g)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter softened (113g)
  • ½ cup sugar (100g)
  • ½ cup packed light brown sugar (110g)
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 1 cup corn flake cereal (38g)
  • ¾ cup quick oats (60g)
  • ½ cup chopped nuts (like peanuts or pecans) (56g)


  • Calories: 121kcal
  • Carbohydrates: 16g
  • Protein: 2g
  • Fat: 6g
  • Saturated Fat: 3g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 2g
  • Trans Fat: 0.2g
  • Cholesterol: 18mg
  • Sodium: 94mg
  • Potassium: 45mg
  • Fiber: 1g
  • Sugar: 9g
  • Vitamin A: 151IU
  • Vitamin C: 0.3mg
  • Calcium: 15mg
  • Iron: 1mg


Prep Time 20 minutes

 Cook Time 10 minutes

 Total Time 30 minutes

 Servings 24cookies

 Calories 121kcal


  • Large baking sheets
  • Parchment paper
  • Mixing Bowls
  • Electric hand or stand mixer
  • 1½ tablespoon scoop
  • Wire cooling rack


  1. In a medium bowl, combine the flour, baking powder, baking soda, and salt by whisking them together.

2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter and sugars together for about three minutes, or until the mixture is light and fluffy.

3. After adding the egg and vanilla, continue to beat the mixture until it is completely combined, pausing occasionally to scrape down the sides of the bowl.

4. Four, combine the flour and baking powder using a sifting method, and then incorporate them using a mixer set to a low speed.

5. Cornflakes, oats, and nuts ought to be worked very gently into the dough in order to achieve an even distribution of the ingredients.

6. Using a cookie scoop that has a capacity of approximately 112 tablespoons, drop the dough onto the prepared baking sheets at a distance of about 2 inches. If you want a greater amount of cornflakes, you can press them into the exterior of the dough balls. Wait a few minutes for the cookies to cool completely on the baking sheet before moving them to a wire rack to finish cooling. It is recommended that the cookies be baked for ten to twelve minutes.


  • By carefully incorporating the oats and nuts, you can keep the cornflakes from being completely crushed.
  • If you don’t have a mixer that stands on its own, you can get by with a hand mixer.
  • It’s always helpful to have a cookie scoop on hand when baking cookies. If you use a cookie scoop, every one of your cookies will be the same size, and they will bake more evenly as a result. If you make cookies on a regular basis, having one on hand will prove to be very useful.
  • When room temperature is used, the butter and egg will blend together more easily. If the egg is chilly, you can thaw it by placing it in a bowl of warm water for a few minutes. In this way, the egg’s temperature can be brought down to room level in a short amount of time.
  • The cookies will have a dense texture if you use an excessive amount of flour. A kitchen scale is the tool that provides the most reliable and hassle-free measurement of flour possible. If you don’t have a flour sifter, you can aerate the flour with a spoon, then sprinkle it into a measuring cup, and then use a knife to level it off. This is an alternative to using a flour sifter.
  • Because cornflakes are so fragile, you’ll want to be extra careful when you’re mixing in the oats and cereal.
  • To line your sheet pan, you should get a silicone mat or some parchment paper. If you place the cornflake cookies on a baking sheet that has been lined with parchment paper, the cookies will bake more evenly. The bottoms of the cookies will brown and become crispier if you drop spoonful of cookie dough onto a cookie sheet. This will also cause the cookies to stick together.


Where should I store the cookies, if you please?

These cornflake cookies can be stored for one week at room temperature in a container that seals tightly, providing they have adequate ventilation. If the cookies are exposed to air for an extended period of time, the cornflakes inside of them will become stale in the same way that a typical box of cereal will.

I’d like to freeze some cookie dough before I bake it, is that possible?

Put the balls of cookie dough through a quick flash freeze by placing them in a single layer on a sheet pan that has been lined with parchment paper. After the dough balls have been frozen, place them in a large freezer bag until ready to use. When stored in the freezer, the dough has a shelf life of up to three months. It is possible to bake cookie dough straight from the freezer with the baking time needing to be extended by only one minute.

Can I freeze cookies right after they’ve been baked?

The cookies must be allowed to cool at room temperature on the wire rack before removing them. The next step is to put them in a bag or a container that is suitable for the freezer. If you freeze the cookies, you can keep them for up to a month.

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