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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.
Frankly I didn’t think these could live up to the hype….was I ever wrong! They are fabulous!!!
I love butterscotch and am wondering if it will throw anything off if I add a heaping cup of butterscotch chips. I’ll chop them as I make my cookies very small.
I got 54 from your recipe and baked them 6-7 minutes. Some were 7 minutes as I put them in the fridge between batches.
Thanks again for making a believer out of me.
I’m checking out the rest of your recipes!
I’m so happy to hear this, Jean! I think you should definitely try them with the butterscotch chips. Thanks so much for stopping by and sharing your feedback! Happy baking –
Jamie
These cookies are delicious and everybody loves them. I have made them several times now. The 1st time I only had chocolate frosted flakes on hand. Well,they were so good that I have done it that way ever since! The chocolate goes so well with the coconut and the pecans.
Genius! Thanks so much for stopping by and sharing your feedback. Happy baking!
Jamie
Made these today, added 1/2 cup mini milk chocolate chips, and unsweetened coconut because its all I had. I flattened them before baking 10 minutes. These are Fantastic!!!
So glad you enjoyed the recipe, Eileen! Thanks so much for stopping by and sharing your feedback! Happy baking –
Jamie
Can I omit the coconut without issue? Have a major coconut disliker in the family. Thank you
Hi Jenn – Yes, you should be able to leave out the coconut, although you might want to add a few extra cornflakes if you think the dough is too soft without the coconut. Let me know if you give it a try! Happy baking –
Jamie
Hi! I love this recipe I’m dying to try it but wanted to know if the cornflakes become soggy at all after freezing the dough? I’ll have to omit the nuts because of my brother’s allergy but would still love some crunch !
Hi Amina – The cornflakes still keep some of their crunch so there’s a lot of texture in the cookies. Hope this helps! Happy baking –
Jamie
@Jamie, you could also add crushed pretzels to get that crunch. I call these my kitchen sink cookies cause I add
all kinds of extras when I make them. Choc chips, m/m, butterscotch chips,white, carmel, raisins or other dried fruit. A variety of combinations. I’ve gotten specific colored m/m at party supply stores and will make these w/school colors – or all pink/blue for a baby shower.
I make something almost identical to these. Occasionally I use Rice Krispies instead of the cornflakes. Sometimes I’ll even add some chopped dried cranberries to them. No matter what you use, these cookies are delicious.
Love the idea of the Rice Krispies!
Hi, is there a substitute i can use to replace the coconuts and rolled oats?
Hi Jo-
Unfortunately, I don’t have a substitute for either of those ingredients.
-Jamie
The cornflake cookies were a HUGE it at our home. It is a repeat performance very often. Wonderful recipe. Thanks for sharing..
So glad to hear you enjoyed the recipe, Cynthia! Thanks so much for stopping by and leaving your feedback.
-Jamie
hi
I omitted the white sugar and cut the brown to 1/4 cup
what else do I need to do ?
My cookies would NOT stick together
I baked in a cake pan & now have a pan of crumbs !
Hi Sandra-
I’m sorry I am not of more help, but this recipe as written comes together. I have not tried your substitutions, so I can’t really troubleshoot.
-Jamie
@Sandra,
To get your cookies to stick together, you’ll only need to add 1/2 cup sugar and 1/4 cup brown sugar into the recipe. That should work perfectly!
Do not have a cookie scoop, what is another measurement? Thank you.
My medium cookie scoops hold 1.5 tablespoons of cookie dough. I hope this helps.
-Jamie