Cornflake Cookies Recipe – Learn like a Pro

Cornflake Cookies Recipe – Learn like a Pro: These Cornflake cookies are just the right amount of soft and crunchy. These cookies are so tasty because they are full of crunchy cornflake cereal, chopped pecans, and quick oats. You can’t stop at one cookie!

Cornflake Cookies Recipe – Learn like a Pro

These cornflake cookies are made with a simple, old-fashioned method that is very easy to follow. They are easy to make and use things you probably already have in your home. I love how these cookies have just the right amount of salty and sweet.

The middles are soft and chewy, and the sauces give them just the right amount of crunch. These cookies are great. The hardest part is having to wait until they’re cool before eating them.


  •  1 cup all-purpose flour (120g)
  •  ½ teaspoon baking powder
  •  ½ teaspoon baking soda
  •  ½ teaspoon salt
  •  ½ cup unsalted butter softened (113g)
  •  ½ cup sugar (100g)
  •  ½ cup packed light brown sugar (110g)
  •  1 large egg
  •  ½ teaspoon vanilla extract
  •  1 cup corn flake cereal (38g)
  •  ¾ cup quick oats (60g)
  •  ½ cup chopped nuts (like peanuts or pecans) (56g)

Also See: No Churn Ice Cream Recipe – Delicious Recipe Ever

How to make Cornflake Cookies 

  • Warm the oven up to 350°F. Put parchment paper on the bottom of big baking sheets.
    Mix the flour, baking powder, baking soda, and salt in a medium-sized bowl with a whisk.
  • The butter and sugar should be mixed on medium speed in a large bowl or the bowl of a stand mixer with the paddle attachment for about three minutes, or until the mixture is light and fluffy.
  • It’s important to stop and scrape the sides of the bowl every so often while beating the egg and vanilla in.
  • Add the flour mixture and beat on low speed until everything is well mixed. Add the cornflakes, oats, and nuts slowly while folding them into the dough until they are well mixed in.
  • Using a cookie scoop that holds 1½ tablespoons, drop the dough about 2 inches apart on the baking sheets that have been prepared. If you want, you can add more cornflakes to the outside of the dough balls.
  • For 10 to 12 minutes, or until the sides begin to brown, bake one sheet at a time. The cookies should cool for a few minutes on the baking sheet before being moved to a wire rack to cool all the way.
  • Cookies can be kept at room temperature for up to a week in a container that doesn’t let air in. They can also be frozen for up to a month.


  • Calories: 121kcal
  • Carbohydrates: 16g
  • Protein: 2g
  • Fat: 6g
  • Saturated Fat: 3g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 2g
  • Trans Fat: 0.2g
  • Cholesterol: 18mg
  • Sodium: 94mg
  • Potassium: 45mg
  • Fiber: 1g
  • Sugar: 9g
  • Vitamin A: 151IU
  • Vitamin C: 0.3mg
  • Calcium: 15mg
  • Iron: 1mg


Q1. How do I store the cookies?

This recipe for cornflake cookies will last up to a week at room temperature in a container that doesn’t let air in. Because they’re cereal, the cornflakes in the cookies will go bad if you leave them out in the open.

Q2. How do I freeze unbaked cookie dough?

After rolling the cookie dough into balls, put them on a sheet pan that has been lined with foil and quickly freeze them. Once the dough balls are frozen, put them in a big freezer-safe bag. You can keep the dough frozen for up to three months. Because the cookie dough is already frozen, you can bake it right away; just bake it for one more minute.

Q3. How do I freeze cookies after baking them?

Remove the cookies from the oven and set them on the wire rack to cool slowly. Then, put them in a bag or container that can go in the freezer. The cookies can stay frozen for one month.

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