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Cornflake Cookies are homemade easy cookies, and the perfect combination of sweet & salty cookies + chewy cookies with oats and coconut flakes combined with crunchy cornflakes. The addition of almond extract makes these cookies extra yummy!
Cornflake Cookie Recipe
Cookies always seem to make a weekly appearance at my house! Between my four kids, school lunches, and friends being over at the house – we are always baking up something delicious for anyone to munch on. These cookies are the perfect treat for after school, lunch boxes, or pretty enough for the holiday season on a cookie plate.
These hearty and filling cornflake cookies are one of our favorites with their chewy texture, perfect crunch, and sweet & salty combination. The addition of cornflakes makes all the difference in these cookies, and after one bite, you’ll be hooked.
If you’re looking for more crowd pleasing cookies then try these #1 family favorite M&M Cookies or my personal favorite Oatmeal Chocolate Chip Cookies.
Simple Ingredients Needed For These Chewy Cookies
- All-Purpose Flour : I use unbleached all-purpose flour in this recipe.
- Baking Powder & Baking Soda
- Salted Butter : Make sure the butter is at room temperature so it mixes in smoothly with the sugar. If using unsalted butter you will want to add a pinch of salt to the batter. About 1/4 teaspoon or more (up to 1/2 teaspoon) to taste.
- Granulated Sugar
- Light Brown Sugar
- Large Egg
- Almond Extract : Might seem odd, but trust me, it’s what makes these cookies so good! The almond pairs perfectly with the sweet coconut flavor and chewy oats and crunchy cornflakes. Don’t skip it!
- Cornflake Cereal : The recipe calls for 1.5 heaping cups of cornflakes – which means that the measuring does not need to be perfectly level inside the measuring cup. A little extra is ok.
- Whole Old-Fashioned Oats
- Coconut Flakes : My kids don’t love the longer texture of coconut so I always throw the coconut flakes into a mini food processor and process them until they’re in smaller pieces.
How To Make Cornflake Cookies With Coconut and Oats (Recipe Card Below)
Preheat the oven to 350 degrees F. Line a cookie sheet(s) with parchment paper, baking mat, or spray with nonstick cooking spray. Set aside.
In a medium bowl whisk together the flour baking powder, and baking soda. Set aside for now.
In a large mixing bowl using an electric hand mixer, or use the bowl of a stand mixer with the paddle attachment, cream together the butter, sugar, and light brown sugar on medium speed for 3-4 minutes. You want it really fluffy looking and lighter in color.
Add in the egg and almond extract. Beat on low speed just until the egg is incorporated.
Add in the dry ingredients and beat on low speed, increase speed as needed, just until the dough comes together and is combined.
With a rubber spatula, stir in the cornflake cereal, oats, and coconut flakes. The batter will be thick but should come together when pressed between two fingers.
Use a medium cookie scoop (about 1.5 tablespoons) to scoop the cookie dough out and place 12 cookies per cookie sheet.
Bake for 9-12 minutes or until the edges are barely set and light golden brown.
Remove the cookie from the oven and allow them to cool on the warm baking sheet for 5-10 minutes before removing them to a cooling rack to cool completely.
Substitution & Variation Ideas
- Vanilla Extract : If wanted, use vanilla extract instead of almond extract. You can also use half vanilla extract + half almond extract.
- Rice Krispie Cereal : Rice Krispies is a great substitute for these easy cornflake cookies.
- Mix-Ins : If you’re wanting to add some chocolate chips or chopped nuts (pecans or walnuts) keep the additions in the same measuring amount that the recipe calls for. For example, the recipe calls for a total of 3 cups of mix-ins (oats, cornflakes, coconut) so whatever you add in, make sure it equals 3 cups. Chopped pecans, chopped walnuts, finely chopped almonds, mini chocolate chips, white chocolate chips, peanut butter chips are all great ideas.
How To Properly Store Cornflake Cookies
Make sure to let the cookies cool to room temperature before storing. Store leftovers inside an airtight container, at room temperature, for up to 1 week.
If you’re wanting to freeze the cookies then I recommend wrapping each cookie in plastic wrap (Saran Wrap) and then placed inside a freeze safe bag and stored in the freezer for 3-5 months. You can also store them in a single layer, with parchment paper between each layer, inside a freeze safe container with a lid. Let the cookie(s) thaw at room temperature or in the fridge before eating. You can also warm a cookie up in the microwave from the freezer.
More Easy Cookie Recipes
- Easy White Chocolate Cranberry Oatmeal Cookies
- Reese’s Pieces Peanut Butter Cookies
- Butterfinger Cookies
- Easy Banana Pudding Cookies
- Strawberry Cake Mix Cookies
- No Flour Peanut Butter Chocolate Chip Cookies
- Brownie Mix Cookies
- Cake Mix Sugar Cookies
- Peanut Butter Chocolate Cake Mix Cookies
- Triple Peanut Butter Monster Cookies
- No Egg Cream Cheese Chocolate Chip Cookies
- Ranger Cookies
Chewy Cornflake Cookies
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1/2 cup (1 stick) salted butter room temperature
- 2/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 large egg
- ½ teaspoon almond extract
- 1½ cups cornflakes cereal
- 1 cup whole old-fashioned oats
- 1/2 cup sweetened coconut flakes
Instructions
- Preheat the oven to 350℉. Line a cookie sheet(s) with parchment paper, baking mat, or spray with nonstick cooking spray. Set aside.
- In a medium bowl whisk together the flour, baking powder, and baking soda. Set aside.1 cup all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda
- In a large mixing bowl using an electric hand mixer, or use the bowl of a stand mixer with the paddle attachment, cream together the butter, sugar, and light brown sugar on medium speed for 3-4 minutes. You want it really fluffy looking and lighter in color.1/2 cup (1 stick) salted butter, 2/3 cup granulated sugar, 1/3 cup packed light brown sugar
- Add in the egg and almond extract. Beat on low speed just until the egg is incorporated.1 large egg, ½ teaspoon almond extract
- Add in the dry ingredients and beat on low speed, increase speed as needed, just until the dough comes together and is combined.
- With a rubber spatula, stir in the cornflake cereal, oats, and coconut flakes. * The cookie dough will be thick but should come together when pressed between two fingers.1½ cups cornflakes cereal, 1 cup whole old-fashioned oats, 1/2 cup sweetened coconut flakes
- Use a medium cookie scoop (about 1.5 tablespoons) to scoop the cookie dough out and place 12 cookies per cookie sheet.
- Bake for 9-12 minutes or until the edges are barely set and light golden brown.
- Remove the cookie from the oven and allow them to cool on the warm baking sheet for 5-10 minutes before removing them to a cooling rack to cool completely.
Notes
- Vanilla Extract : If wanted, use vanilla extract instead of almond extract. You can also use half vanilla extract + half almond extract.
- Rice Krispie Cereal : Rice Krispies is a great substitute for these easy cornflake cookies.
- Mix-Ins : If you’re wanting to add some chocolate chips or chopped nuts (pecans or walnuts) keep the additions in the same measuring amount that the recipe calls for. For example, the recipe calls for a total of 3 cups of mix-ins (oats, cornflakes, coconut) so whatever you add in, make sure it equals 3 cups. Chopped pecans, chopped walnuts, finely chopped almonds, mini chocolate chips, white chocolate chips, peanut butter chips are all great ideas.
Nutrition
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