Description
Make this easy recipe for old fashioned cornflake cookies with cereal, oats, and chocolate chips in about 30 minutes for a nostalgic treat!
Ingredients
Scale
- 2 1/4 cups all-purpose flour, spoon & leveled
- 1 tsp. baking soda
- 1/2 tsp. salt
- 12 Tbsp. unsalted butter, melted & slightly cooled
- 3/4 cup packed brown sugar (light or dark)
- 1/2 cup cane sugar
- 2 large eggs
- 2 tsp. pure vanilla extract
- 1 cup cornflakes cereal, such as Kellogg’s
- 1/2 cup old-fashioned oats
- 1/2 cup semi-sweet or dark chocolate chips
Instructions
- Preheat your oven to 325 degrees F. Line two baking sheets with parchment paper or silicone baking mats to prevent sticking. Set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, combine the melted butter, brown sugar, and cane sugar. Whisk until well-blended, and the mixture looks creamy. Add the eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the wet ingredients, mixing gently with a wooden spoon or spatula until just combined. Avoid over-mixing, as this can make the cookies tough.
- Gently fold in the cornflakes, oats, and chocolate chips, ensuring they’re evenly distributed throughout the dough. Be careful not to crush the cornflakes too much; you want some of that crunch to remain intact.
- Using a cookie scoop or a tablespoon, measure about 2 tablespoons (about 1.20 ounces) cookie dough rolling into a ball. Place on the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
- Bake in the preheated oven for 10-12 minutes or until the edges are very lightly golden brown but the centers still look soft. For a softer texture, avoid overbaking. The cookies will set as they cool.
- Let the cookies cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
Notes
- Old-Fashioned Oats: Do not substitute quick oats or steel-cut oats.
- Gluten-Free: Use a 1:1 all-purpose gluten-free flour and sweet, crunchy, gluten-free cornflakes to make gluten-free cookies.
- Avoid Overbaking: Cookies will be very soft in the center and may look a little underdone. It’s important to remove them from the oven as soon as the edges are lightly golden. They’ll continue to set as they cool. Do not bake any longer.
- Storing Cookies: Once completely cool, you can transfer any leftover cookies to an airtight container, and store them at room temperature for up to 1 week. Or, freeze leftover baked cookies for up to 1 month.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 12.7 g
- Sodium: 109.9 mg
- Fat: 9.1 g
- Carbohydrates: 24.4 g
- Protein: 2.5 g
- Cholesterol: 28.9 mg