A few ingredients set this cookie recipe apart from the others. Crunchy cornflakes, toasted nuts, and quick-cooking oats add both texture and flavor. Here's how to make our Test Kitchen's take on classic cornflake cookies, including tips for making and storing the cookies up to three months ahead.
Tips for Making Cornflake Cookies
Here are a few Test Kitchen-approved tips for making homemade cornflake cookies.
- Toast your pecans or walnuts before adding them to the cookie dough. This step helps bring out the nutty flavor and gives the nuts a better crunch.
- Be gentle when folding in your cornflakes. This helps prevent them from being crushed too finely during the mixing process.
- For the best texture, choose quick-cooking oats for this cornflake cookie recipe.
- Try adding chips! Toss in a cup or two of your favorite chocolate chips. Or for even more chocolate flavor, dip the cooled cookies in melted chocolate and let them set.
Ingredients
-
1/2 cup unsalted butter, softened
-
1/2 cup granulated sugar
-
1/2 cup packed brown sugar
-
1 egg, at room temperature
-
1 teaspoon vanilla extract
-
1 cup all purpose flour
-
1/2 teaspoon baking soda
-
1/2 teaspoon baking powder
-
1/2 teaspoon salt
-
1 cup quick-cooking oats
-
1/3 cup chopped toasted pecans and/or walnuts (optional)
-
1 cup corn flake cereal
Directions
-
Preheat oven to 325°F. Line two baking sheets with parchment paper. In a large bowl beat together butter and both sugars with an electric mixer on medium until fluffy. Beat in egg and vanilla, scraping bowl as needed.
-
In a medium bowl stir together flour, baking soda, baking powder, and salt.
-
Beat in flour mixture. Stir in oats, and nuts (if using). Gently fold in corn flake cereal.
-
Drop dough by 2-Tbsp. portions 2 inches apart onto prepared cookie sheets. Bake 12 to 16 minutes or until edges are light brown. Cool on cookie sheets 5 minutes. Remove; cool on wire racks.
How to Store Cornflake Cookies
Place cooled cookies in an airtight container. Store, covered, at room temperature up to 3 days. To freeze, layer cookies between waxed paper in an airtight container. Cover; freeze up to 3 months.
Nutrition Facts (per serving)
| 125 | Calories |
| 5g | Fat |
| 18g | Carbs |
| 2g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 20 | |
| Calories 124.8 | |
| % Daily Value * | |
| Total Fat 5.2g | 7% |
| Saturated Fat 3g | 15% |
| Cholesterol 21.5mg | 7% |
| Sodium 112.6mg | 5% |
| Total Carbohydrate 18.3g | 7% |
| Dietary Fiber 0.6g | 2% |
| Total Sugars 9.6g | |
| Protein 1.7g | 3% |
| Vitamin D 0.1mcg | 1% |
| Vitamin C 0.3mg | 0% |
| Calcium 16.5mg | 1% |
| Iron 1mg | 5% |
| Potassium 35.1mg | 1% |
| Fatty acids, total trans 0g | |
| Vitamin D 4.1IU | |
| Alanine 0.1g | |
| Arginine 0.1g | |
| Ash 0.5g | |
| Aspartic acid 0.1g | |
| Caffeine 0mg | |
| Carotene, alpha 0.8mcg | |
| Choline, total 10.9mg | |
| Copper, Cu 0mg | |
| Cystine 0g | |
| Energy 522kJ | |
| Fluoride, F 0.2mcg | |
| Folate, total 19.1mcg | |
| Glutamic acid 0.4g | |
| Glycine 0.1g | |
| Histidine 0g | |
| Isoleucine 0.1g | |
| Leucine 0.1g | |
| Lysine 0.1g | |
| Methionine 0g | |
| Magnesium, Mg 8.4mg | |
| Manganese, Mn 0.2mg | |
| Niacin 0.7mg | |
| Phosphorus, P 33.9mg | |
| Pantothenic acid 0.1mg | |
| Phenylalanine 0.1g | |
| Phytosterols 0mg | |
| Proline 0.1g | |
| Retinol 48.8mcg | |
| Selenium, Se 4.3mcg | |
| Serine 0.1g | |
| Starch 2.4g | |
| Theobromine 0mg | |
| Threonine 0.1g | |
| Vitamin E (alpha-tocopherol) 0.2mg | |
| Tryptophan 0g | |
| Tyrosine 0.1g | |
| Valine 0.1g | |
| Vitamin A, IU 180.3IU | |
| Vitamin A, RAE 49.7mcg | |
| Vitamin B-12 0.1mcg | |
| Vitamin B-6 0mg | |
| Vitamin K (phylloquinone) 0.5mcg | |
| Water 4.3g | |
| Zinc, Zn 0.2mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
