These crispy, chewy cookies became popular in the 1930’s when cereal companies were printing affordable recipes on the back of cereal boxes. This recipe has stood the test of time and continues to be passed from one generation to the next. Cornflake Cookies combine crispy cornflakes, sweetened coconut and crunchy pecans to make an irresistible cookie.
There are a handful of cookie recipes that home bakers keep in their rotation. This recipe for Cornflake Cookies is one of them. They are loved by so many families because of their sweet, crunchy exterior and chewy center. They always bake up perfectly and don’t require a long list of ingredients.
There are more tried-and-true, favorite cookie recipes we make regularly in our home, including Oatmeal Chocolate Chip Cookies, Grandma’s Snickerdoodles, Peanut Butter Chocolate Chip Cookies, and Pistachio Pudding Cookies. They are all delicious!
For this recipe, you’ll need shredded sweetened coconut, chopped pecans, and cornflakes, along with some pantry staples. And there’s no need to crush the cornflakes before adding them to the cookie dough, as they will get broken up as you gently stir them into the mix.
Tips for making the Best Cornflake Cookies
CHECK EXPIRATION DATES– Check to make sure your shredded coconut is not stale or expired. Yes, coconut can go bad. Keeping it in an airtight container or bag helps it to stay fresh and soft. Once the bag is opened, it is usually good for about three months.
BE EXACT– Baking is a science, so making a recipe with its exact measurements will give you the best results. Scoop and level the flour or use a scale to get measurements exact. This way you can avoid wasting ingredients on a batch of cookies that don’t turn out as expected.
SHAPE THE DOUGH INTO BALLS– I have found with this recipe that it is important to shape the cookie dough into firm balls by gently pressing it together with your fingers. This will help to hold the ingredients together and prevent the cookies from spreading too much when baking.
Cornflake Cookies Recipe
What’s needed:
DRY INGREDIENTS– Granulated white sugar, brown sugar, all-purpose flour, oats, and baking powder are the dry ingredients needed to make the dough for this classic cookie recipe.
WET INGREDIENTS– An egg, vanilla extract and softened unsalted butter are the only wet ingredients required for this recipe.
MIX-INS– After the basic cookie dough has been formed, mix-in the cornflakes, shredded sweetened coconut and the chopped pecans. This will make your cookies crunchy and chewy all at the same time.
How to Make Cornflake Cookies
Step-by-Step Instructions:
- Line a large baking sheet with parchment paper and set it aside.
- Preheat the oven to 350 degrees Fahrenheit. In the bowl of a stand mixer fit with the paddle attachment, combine the softened butter with the brown and granulated white sugar, cream together for 3 minutes. Add the vanilla and the egg; beat for one more minute.
- Add the all-purpose flour, oats, baking powder and salt, mix until well combined. Stir in the cornflakes, shredded coconut and chopped pecans.
- Spoon or scoop cookie dough into your hand and shape it into a 1-inch ball before placing it onto the prepared sheet pan 2 inches apart. Add a cornflake to the top of each cookie before baking for a pretty presentation.
- Bake for 10-12 minutes. Allow cookies to cool slightly before removing to a wire rack to cook completely. Recipe makes 26-28 cookies.
How to store Cornflake Cookies?
You probably won’t need to store Cornflake Cookies for more than a day or two, because they will disappear quickly. I often double the batch, so they at least last a few days. Keeping the cookies in an airtight container will prevent them from becoming dry.
You can also bake one dozen cookies now and put the rest of the cookie dough in the freezer for another time. Simply place remaining dough in a gallon freezer bag, press out the air, write the date on the bag and freeze it. When ready to bake more cookies, remove the cookie dough from the freezer and allow it to thaw in the refrigerator.
For more yummy recipes with cereal, check out these tasty treats:
- Chocolate Scotcheroos
- Carrot Cake Sandwich Cookies
- Game Day Snack Mix
- No-Bake Peanut Butter Crunch Cookies
- Crunchy French Toast
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Cornflake Cookies
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup oats
- 1 cup cornflakes
- 1 cup coconut, shredded, sweetened
- 1/2 cup pecans, chopped
Instructions
- Line a large baking sheet with parchment paper and set it aside.
- Preheat the oven to 350 degrees Fahrenheit. In the bowl of a stand mixer fit with the paddle attachment, combine the softened butter with the brown and granulated white sugar, cream together for 3 minutes. Add the vanilla and the egg; beat for one more minute.
- Add the all-purpose flour, oats, baking powder and salt, mix until well combined. Stir in the cornflakes, shredded coconut and chopped pecans.
- Spoon or scoop cookie dough into your hand and shape it into a 1-inch ball before placing it onto the prepared sheet pan 2 inches apart. Add a cornflake to the top of each cookie before baking for a pretty presentation.
- Bake for 10-12 minutes. Allow cookies to cool slightly before removing to a wire rack to cook completely. Recipe makes 26-28 cookies.
Equipment
- 1 stand mixer with paddle attachment, or electric hand mixer
- 1 medium bowl
- 1 large sheet pan
- 1 wire cooling rack
Mark
I’m lucky enough to live next to this wonderful cook, and she shared these cookies with our family after we helped shovel her driveway. They’re to die for—everyone should make these!
Raveaboutfood
I agree! Yummy!