Cornflake Cookies
You will fall in love with how chewy but crunchy these Cornflake Cookies are! The cookies are so soft and chewy and full of crispy mix-ins.
Ingredients
- 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))
Directions
- 1
Preheat the oven to 350°F. Line large baking sheets with parchment paper.
- 2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- 3
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat well, stopping as needed to scrape down the sides during mixing.
- 4
Add the flour mixture and beat on low speed just until combined. Gently fold in the cornflakes, oats, and nuts until well incorporated into the dough. Using a 1½ tablespoons cookie scoop, drop the dough onto the prepared baking sheets about 2 inches apart. Press more cornflakes to the outside of the dough balls, if desired.
- 5
Bake one sheet at a time for 10 to 12 minutes or until the edges start to brown. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 1 week or frozen for up to 1 month.