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Cornflake Cookies are chewy cookies packed with coconut, chopped pecans, and crunchy cornflakes. They’re the perfect balance of crispy and chewy. You can’t eat just one!
I honestly thought I’d be working my way through my holiday cookie baking list this week; however, I fell down a rabbit hole.
Have you heard of hot cocoa bombs? I’m sure you have. They seem to be all the rage right now.
Well, I went all in with them this past week. Trying different recipe combos and packaging ideas. I think I 10+ pounds of chocolate in my pantry right now.
Let’s just say I watched more YouTube videos and TikToks than I care to admit, but I finally think I’ve got the process down pretty darn well. So much so, that I text numerous friends telling them how impressed with myself I was.
These things are going for $9 a bomb around here, which is straight up bananas if you think about that the fact that each bomb is only one cup of hot cocoa.
I don’t know that I’ll get around to sharing the recipe with you this month, but maybe in January. I mean, hot cocoa is still a thing in January, right?
In the meantime, I’ll be sharing some delicious cookie recipes starting with these Cornflake Cookies.
THE BEST CORNFLAKE COOKIE RECIPE
Every once in a while, my friend Stephie will send me a recipe from her mom’s old recipe files that she thinks my readers would love.
When she sent me this Cornflake Cookie recipe, I was immediately obsessed and knew I had to try it out immediately.
The base of the recipe reads a lot like my favorite chocolate chip cookie recipe, but instead of adding in chocolate chips, these cookies are packed with rolled oats, coconut, chopped pecans, and cornflakes.
What a combo, right?
I got into the kitchen that weekend and whipped these little babies up and let me tell you – I couldn’t stop eating them.
The combo of granulated sugar, brown sugar, and coconut make these cookies chewy. The pecans add crunch, and the cornflakes add a savory crispiness to them.
They’re a delightful combination of flavors and textures that make them impossible to stop eating. In fact, I had to package them up and deliver them to some friends just to get them away from myself.
And then my friends texted me to say that they couldn’t stop eating them.
These Cornflake Cookies might not be the prettiest cookies – if you want pretty, try my Snowflake Sugar Cookies – but they’d make an amazing addition to a cookie plate this holiday season.
HOW TO MAKE CORNFLAKE COOKIES
This recipe comes together like most standard cookie recipes. Use a mixer to cream together the butter and sugars, then add in the egg and vanilla and beat well.
Beat in flour, baking powder, baking soda, and salt until just combined.
Then gently add in all the extra goodies:
- 1 cup rolled oats
- 1 cup cornflakes
- ½ cup sweetened flaked coconut
- ½ cup coarsely chopped pecans
You might think that the cornflakes will get completely crushed while mixing them into the cookie dough. But it turns out that cornflakes are a lot sturdier than you’d think! They end up holding their shape and crispy texture really well in the cookies.
I like to use a cookie scoop to portion out the Cornflake Cookies onto the baking sheets. Bake the cookies for about 10-12 minutes, or until they’re golden brown and the centers are just set.
Let them rest for a moment on the cookie sheets before moving them to wire racks to cool completely.
CAN YOU FREEZE THESE COOKIES?
These cookies will last for 3-4 days in an airtight container at room temperature.
If you’d like longer-term storage, you could freeze them in airtight freezer bags for up to 2 months.
An even better solution, though, would be to freeze the dough and bake them off as you get a cookie craving! You can learn how to freeze cookie dough from my handy tutorial.
After all, fresh-from-the-oven cookies are pretty much impossible to beat.
Curl up with a plate of these cookies, a cozy blanket, and a feel-good movie this month. It’ll be just about the perfect evening!
Cornflake Cookies
Equipment
Ingredients
- ½ cup unsalted butter softened
- ½ cup sugar
- ½ cup firmly packed light brown sugar
- 1 egg
- ½ teaspoon pure vanilla extract
- 1 cup flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup rolled oats
- 1 cup cornflakes
- ½ cup sweetened flaked coconut
- ½ cup coarsely chopped pecans
Instructions
- Preheat oven to 350° F. Line baking sheets with parchment; set aside.
- In a large mixing bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream butter; add the sugars, beating well. Add egg and vanilla; beat well.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Add to the butter mixture, beating well. Stir in the oats, cornflakes, coconut, and pecans.
- Use a cookie scoop to drop the dough onto the prepared baking sheets 2 inches apart. Bake for 10-12 minutes. Remove to wire racks to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I absolutely love these cookies. My kids and I call them our breakfast cookies ha. I leave out the pecans as we are nut free and toast the coconut prior to mixing it in. Next time I’m going to try browning the butter. One of my go toos for sure!
Yes!! I used to make these 25-35 years ago, and finally found the recipe!! Thank you, I hope my 37-year-old son and I will be delighted.