Print

Cornflake Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 15 reviews

Delightfully crunchy and buttery Cornflake Cookies featuring a perfect blend of oats and cornflakes for a satisfying texture. These easy-to-make cookies balance chewy and crispy textures, enhanced with a touch of vanilla and a sprinkle of flaky sea salt for an irresistible treat.

Ingredients

Dry Ingredients

  • 1 3/4 cups (218 g) all-purpose flour, spooned and leveled
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 1 cup (224 g) salted butter, softened
  • 1 cup (220 g) light brown sugar, packed
  • 1/4 cup (50 g) granulated white sugar
  • 2 egg yolks, at room temperature
  • 1 tbsp (15 ml) vanilla extract

Mix-ins

  • 1 1/2 cups (120 g) old fashioned oats
  • 1 1/2 cups (60 g) cornflakes

Topping

  • Flaky sea salt for sprinkling

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. This ensures even baking and easy cleanup.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well mixed. Set aside.
  3. Cream Butter and Sugars: Using an electric hand mixer on high speed, cream the softened butter, light brown sugar, and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes. This step aerates the dough for a tender texture.
  4. Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract on medium speed until the mixture becomes pale and fluffy, about 1-2 minutes. Scrape down the sides to ensure even mixing.
  5. Combine Wet and Dry Ingredients: Reduce mixer speed to low and gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
  6. Add Oats and Cornflakes: Fold in the old fashioned oats and cornflakes gently using a rubber spatula to maintain their crunch.
  7. Scoop and Bake: Using a large cookie scoop (about 2 tablespoons), portion the dough onto the prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes, where 10 minutes yields chewy cookies and 12 minutes makes them crispier.
  8. Cool and Shape: Let the cookies cool on the baking sheet for 5 minutes. While still warm, use a large circular cookie cutter to gently round their edges for a perfect shape. Transfer to a wire rack and sprinkle with flaky sea salt while cooling completely.

Notes

  • Room temperature egg yolks improve texture and mixing.
  • Adjust baking time to preference for chewiness or crispiness.
  • Sprinkling flaky sea salt enhances flavor balance.
  • Use parchment paper or silicone mats to prevent sticking.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free blend.

Find it online: https://yumntasty.com/cornflake-cookies-recipe/