Chewy Cornflake Cookies

Overhead pic of the cookies on a cooling rack.

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!

Course Cookies

Cuisine American

Keyword cornflake cookies

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 118kcal

Author Jessica - Together as Family

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