Cornflake Cookies
Cornflake cookies combine the crunchy texture of cornflakes with classic ingredients to create a sweet treat that evokes nostalgia and offers a satisfying crunch.
Ingredients
Wet Ingredients
- 1 cup Butter, softened Provides rich flavor and tenderness
- 1 cup Brown Sugar Adds moisture and caramel flavor
- 1/2 cup Granulated Sugar Contributes sweetness and texture
- 2 large Eggs Bind ingredients together and add moisture
- 1 tsp Vanilla Extract Enhances overall flavor
Dry Ingredients
- 2 cups All-purpose Flour Gives structure to the cookies
- 1 tsp Baking Soda Helps cookies rise
- 1/2 tsp Salt Balances sweetness
Add-ins
- 2 cups Rolled Oats Adds chewiness and heartiness
- 3 cups Cornflakes Provides crunch and texture
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Beat until smooth and fluffy.
- Add the eggs one at a time, ensuring each is blended thoroughly before adding the next. Stir in the vanilla extract.
Dry Mixing
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Completing the Dough
- Fold in rolled oats and cornflakes gently using a spatula.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them about two inches apart.
Baking
- Bake the cookies for 10-12 minutes, or until the edges turn golden brown.
- Allow them to cool on the baking sheet for several minutes before transferring to a wire rack.
Notes
For a thicker cookie, chill the dough for 30 minutes before baking. Use fresh cornflakes for the best crunch.