These cornflake cookies are the best! They have a buttery, caramel flavor, chewy oatmeal-like centers, and a nice crunch from the cornflakes, all topped with flaky sea salt.
You might wonder why you would put cornflakes in cookies, but trust me, these cookies are amazing. They have the best texture and flavor, making them a unique sweet treat perfect for any occasion, including holiday cookie exchanges. You’ll love them!
If you’ve been to Sprinkles Cupcakes, you might recognize this flavor combo! These cookies are a copycat version, but my husband says they’re even better than the original!
Why You’ll Love This Cornflake Cookie Recipe:
- Easy Recipe: These cookies need just a few basic ingredients and minimal prep time. You can have a batch ready in 30 minutes or less!
- Best Flavor: They’re sweet and salty with an almost caramel-like flavor. The perfect treat!
- Great Texture: They have chewy oatmeal centers with crunchy bits from the cornflakes. Who knew oatmeal and cornflakes were the perfect combo?
Cornflake Cookies
Ingredients
- 1¾ cups 218g all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup 224g salted butter, softened
- 1 cup 220g light brown sugar, packed
- ¼ cup 50g granulated white sugar
- 2 egg yolks at room temperature
- 1 tablespoon 15ml vanilla extract
- 1½ cups 120g old-fashioned oats
- 1½ cups 60g cornflakes
- Flaky sea salt for sprinkling
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter, brown sugar, and granulated sugar with an electric mixer on high speed until light and fluffy, about 2-3 minutes. (You can use a stand mixer with a paddle attachment if preferred.)
- Add the egg yolks and vanilla extract, mixing on medium speed until pale and fluffy, about 1-2 minutes. Scrape the sides of the bowl as needed.
- Add the dry ingredients to the wet mixture and mix on low speed just until combined.
- Fold in the oats and cornflakes with a rubber spatula.
- Scoop the dough with a large, 2-tablespoon capacity cookie scoop and place the dough balls 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes. (10 minutes for chewy cookies, 12 for crispier ones.)
- Let the cookies cool on the baking sheet for five minutes, then transfer them to a wire rack to cool completely.
- While the cookies are still warm, use a large circular cookie cutter to shape them perfectly. Sprinkle flaky sea salt on top while they cool.