Feb 2011
Crispy Cornflake Cookies

Back in November, I made some Buffalo Chicken Tenders using cornflakes as the breading. While they turned out great, I was stuck with a huge box of cornflakes. Seeing as I don’t really eat sugary cereals, they sat in my cupboard for the past few months until recently when I decided to either do something with them or throw them away. I was on the phone with my mom, when she mentioned the cornflake cookies that my grandpa used to make. I immediately knew that I had to make them for a Sunday dinner at my Grandma’s. 

The different textures of the cornflakes, quick oats and coconut meld together to make a cookie that is crispy on the outside, while soft and chewy on the inside. Don’t be scared off if you are not a big coconut fan – it’s mostly there for texture, not taste. These are fabulous cookies that mix up in a snack . Give ‘em a try – you won’t be disappointed!

Crispy Cornflake Cookies
Yields: About 6 dozen cookies

Ingredients:
1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 tablespoons milk
1 3/4 cups flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups cornflakes
1 1/3 cup coconut
1 cup quick oats

Directions:
Pre-heat oven to 375 degrees.

Cream together butter, sugars and eggs in a large bowl. Add in vanilla extract and milk. Continue to cream until light and fluffy.

In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Add in the dry ingredients slowly to the wet ingredients until well incorporated. Using a rubber spatula, gently fold in the coconut, cornflakes and quick oats until the ingredients are evenly dispersed.

Using a cookie scoop or teaspoon, drop cookie dough onto a greased cookie sheet (or one that is lined with parchment paper). Bake at 375 degrees for 10-12 minutes until the cookies are lightly browned on the bottom.

Allow them to cool for a few minutes on the baking sheet, then transfer them to a cool rack to continue cooling. Store in an air-tight container.

Source: Family recipe

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4 Responses to Crispy Cornflake Cookies

  1. Peggy says:

    What interesting little cookies! Definitely going to bookmark this for a later date!

  2. Sara says:

    Thanks for the recipe. I changed out the coconut for choc. chips since I have coconut haters (super-tasters too, so they would totally complain) in the house. They came out kind of flat, but great flavor. I am thinking of making them with 1 stick of butter next time, as I think 2 is a bit much. I also hope to make them with the coconut as you suggest, as that is my personal favorite flavor.

  3. Nancy says:

    I just made a batch of these. YUM….I think me and my hubby have polished off a dozen,and I’m not done baking all them:)) It’s a keeper…. THANKS

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