Oatmeal Cornflake Cookies
Sweet, chewy, and delightfully crisp, Oatmeal Cornflake Cookies are the perfect treat for anyone craving a nostalgic yet elevated dessert. Combining the heartiness of quick oats with the crunch of lightly crushed cornflakes, these cookies strike the perfect balance of textures in every bite. The recipe features pantry staples like brown sugar, vanilla extract, and optional mix-ins such as raisins or chocolate chips, letting you customize them to suit your sweet tooth. With a prep time of just 20 minutes and a quick 12-minute bake, these golden morsels are not only easy to make but also perfect for everything from lunchbox treats to cozy coffee pairings. Whether you're a fan of classic oatmeal cookies or looking for a fun twist, these homemade cookies are guaranteed to delight.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 0.75 cup brown sugar, packed
- 2 large eggs
- 1.5 teaspoon vanilla extract
- 1.25 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 2 cups quick oats
- 2 cups cornflakes, lightly crushed
- 1 cup raisins or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in the oats, crushed cornflakes, and optional raisins or chocolate chips until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers look slightly underbaked.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
4108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 3302 mg | 144% | |
| Total Carbohydrate | 759.9 g | 276% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 428.4 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 671 mg | 52% | |
| Iron | 84.3 mg | 468% | |
| Potassium | 2297 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
