Cornflake Cookies
These are the best cornflake cookies! They have a buttery, caramel flavor, with chewy oatmeal-cookie-like centers, and a nice crunch from the cornflakes, all sprinkled with flaky sea salt.
Ingredients
- 1 ¾ cups (218 g) all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (224 g) salted butter, softened
- 1 cup (220 g) light brown sugar, packed
- ¼ cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 tablespoon (15 ml) vanilla extract
- 1 ½ cups (120 g) old fashioned oats
- 1 ½ cups (60 g) cornflakes
- flaky sea salt for sprinkling
Instructions
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk the flour, baking powder, baking soda and salt together. Then set aside the dry ingredients.1 ¾ cups (218 g) all-purpose flour, spooned and leveled, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a large bowl, cream the butter, brown sugar and granulated white sugar together with an electric hand mixer on high speed until light and fluffy, 2-3 minutes. (You can also use a stand mixer fit with a paddle attachment if you would rather.)1 cup (224 g) salted butter, softened, 1 cup (220 g) light brown sugar, packed, ¼ cup (50 g) granulated white sugar
- Add in the egg yolks and vanilla extract and mix on medium speed until pale in color and fluffy, 1-2 minutes. (Scrape the sides of the bowl as necessary.)2 egg yolks, at room temperature, 1 tablespoon (15 ml) vanilla extract
- Add the dry ingredients to the wet ingredients and mix on low speed just until combined.
- Mix the oats and cornflakes into the dough with a rubber spatula.1 ½ cups (120 g) old fashioned oats, 1 ½ cups (60 g) cornflakes
- Scoop the dough with a large, 2 tablespoon capacity cookie scoop. Arrange the cookie dough balls 2 inches apart on a prepared baking sheet. Bake the cookies for 10-12 minutes. (10 minutes gives you chewy cookies, and 12 will give you crispier cookies.)
- After baking, let the cookies cool on the cookie sheet for five minutes, then transfer them to a wire rack to completely cool. When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape. While they're cooling, sprinkle flaky sea salt on top of the cookies.flaky sea salt for sprinkling
Tried this recipe?Let us know how it was!