Cornflake Cookies September 19
Cornflake cookies are just what they sound like: cookies with cornflakes in them. The original source of the recipe, as far as I can tell, is unknown, but the idea of using cereal as an addition to cookies first became popular around the 1930s, so the very first batch was probably baked up around that time. The cookies were more prominent in the 1970s, when they became a fairly popular bake-sale item.
This particular cereal makes a great addition to cookies because it adds a lot of crunch, as well as a flavor and texture that few other ingredients can match. Overall, the cookies here have an almost delicate, crumble-in-your-mouth type of texture. It is more substantial than a crumbly shortbread, but (unless you underbake them slightly) they lack the chewiness of the average chocolate-chip type of cookie. The flavor is buttery, with a tiny hint of corn from the cornflakes, and there is quite a bit of crunch to each bite.
The cornflakes must be crushed up before stirring them into the batter. I found that it took almost twice the amount of whole cornflakes to make the amount of crushed cornflakes called for in the recipe below. I tried to leave some pieces a bit larger than others to add texture, but most pieces should be no larger than a pea. If you’re looking for a variation, you can substitute 1/2 of the cornflakes with chopped and toasted walnuts, or add a little bit of a chocolate drizzle. Otherwise, just eat the cookies plain with a big glass of milk on the side. It might be the fact that there is cereal in the cookies, but trust me when I say that milk is a necessity with these.
Cornflake Cookies
2 cups all purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, room temperature
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup brown sugar
1 large egg yolk
1 tsp vanilla extract
1 cup crushed corn flakes
1/2 cup quick cooking (not instant) oatmeal
Preheat the oven to 325F and line a baking sheet with parchment paper.
In a small bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and sugars until light. Beat in egg and vanilla extract, followed by vegetable oil, mixing until smooth. Stir in the flour mixture until only a few streaks of flour remain visible, then add in the cornflakes and oatmeal and mix until cookie dough is uniform.
Drop cookies by tablespoonfuls (1-inch balls, approx.) onto prepared cookie sheet. Gently flatten each with the prongs of a fork (dipped in water to prevent sticking).
Bake for 10-12 minutes, until cookies are light gold all over.
Let cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
Makes about 3 dozen cookies.
meeso Sep 19
Yum…this means cookies for breakfast
elizabells Sep 19
Oh, yay! Storytime: when I was little my mom used to make a cornflake cookie we called “Monster Munchies.” The recipe got lost along the years, and we’ve spent the last five or so trying to find it again or replicate it. Here’s another one to try!
brilynn Sep 20
My Grandma used to make cornflake cookies, I always liked them.
Anna Sep 20
Hi Nicole,
I have quite a few cookie recipes which call for Cornflakes. One in particluar is called “Dishpan Cookies”. This one was sent to me by a reader who sent the cookies to Iraq and got great reviews. The soldiers said these cookies held up better than all the others in the pack. I haven’t tried them myself, but I think it’s interesting that they use all oil and no butter. The high proportion of sugar stands out as well. I might make them tomorrow, but if I do, I will make 1/4 of the recipe!
Dishpan Cookies
2 cups brown sugar
2 cups white sugar
2 cups cooking oil
4 eggs
2 teaspoons vanilla
4 cups flour
2 teaspoons soda
1/2 teaspoons salt
1 1/2 cups quick cooking oats
4 cups corn flakes
Cream together first 5 ingredients. Add flour, soad, and salt into first mixture. Fold in oats, then corn flakes. Drop onto cookie sheet. Bake at 350 for 6 to 8 minutes. Do not overcook.
Mallow Sep 21
I loooooove cornflakes. I think I may have to give these a try, even though I can’t imagine what they are like!
Lauren Sep 22
Hello! I haven’t made cornflake baked goods before and am whipping up a batch of these right now. I do have some questions though - is the dough supposed to be dry? I followed the recipe to the letter. When I got to adding the cornflakes and oatmeal it seemed quite “tough”? I guess it is a firmer dough than I am used to from chocolate chip cookies. When I went to put it on the cookie sheet I molded a 1 inch ball in my hand (mushing it together) and then when I pressed the balls down with a fork they cracked all along the edges… very crumbly….is this normal? Thanks for all your help, i am sure they will taste delicious in 10-12 minutes
Nicole Sep 23
Lauren - The texture will be different with every batch, depending on the size and amount of crushing of your cornflakes. I wouldn’t say the dough was wet, but it wasn’t as crumbly as some I’ve worked with, either. I tend to find that doughs with lots of dry add-ins (cornflakes, oatmeal, etc) are always less wet than, say, your Tollhouse choco chip cookie dough. This one handled more like a peanut butter cookie dough - which again, is usually somewhere between wet and dry for me.
Hope they turned out well!