Old Fashioned Cornflake Cookies are a classic homemade treat that has been enjoyed by families for generations. Their simple preparation and familiar ingredients have helped make them a favorite recipe that many bakers return to again and again.
Easy to prepare and requiring only basic baking techniques, these cookies are suitable for both new and experienced bakers. They offer dependable results and are a great addition to any home baker’s recipe collection.
1. Old Fashioned Cornflake Cookies Recipe (Yield: About 15 Cookies)
Ingredients
- 1/2 cup (115g) butter, at room temperature
- 1/2 cup (90g) soft light brown sugar
- 1/4 cup (50g) granulated sugar
- 1 1/2 cups (210g) plain all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 teaspoon salt
- 1/2 cup (75g) chocolate chips
- 1 1/2 cups (45g) cornflakes, crushed lightly with your hands
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set them aside.
In a large mixing bowl, combine the room-temperature butter, brown sugar, and granulated sugar. Using a hand mixer or stand mixer, beat the mixture on medium speed for about 2 to 3 minutes until it becomes light and creamy. Properly creaming the butter and sugar helps create a soft and tender cookie texture.
Add the egg and vanilla extract to the bowl. Continue mixing until everything is fully incorporated and the mixture appears smooth. Scrape down the sides of the bowl as needed to ensure even mixing.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Mixing the dry ingredients beforehand helps distribute the leavening agent evenly throughout the dough.
Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until a dough forms. Avoid overmixing at this stage, as excessive mixing can lead to tougher cookies.
Fold in the chocolate chips using a spatula or wooden spoon. Once the chocolate chips are evenly distributed, gently fold in the lightly crushed cornflakes. The cornflakes should remain somewhat chunky to provide texture throughout the cookies.
Use a cookie scoop or tablespoon to portion the dough into approximately 15 equal-sized balls. Place the dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading during baking.
For a slightly thicker cookie, chill the dough balls in the refrigerator for 20 to 30 minutes before baking. This step is optional but can help control spreading.
Bake the cookies for 10 to 12 minutes, or until the edges are lightly golden brown and the centers appear set. The cookies may still look slightly soft in the middle, but they will continue to firm up as they cool.
Remove the baking sheets from the oven and allow the cookies to cool for 5 minutes on the pans. Then carefully transfer them to a wire rack to cool completely.
Serve the cookies once cooled or store them in an airtight container at room temperature for up to 5 days.
2. Tips for Perfect Old Fashioned Cornflake Cookies
Use room-temperature butter for easier mixing and a smoother dough.
Lightly crush the cornflakes instead of turning them into fine crumbs. Larger pieces provide better texture in the finished cookies.
Measure the flour carefully using a kitchen scale or the spoon-and-level method to avoid adding too much flour.
Do not overmix the dough after adding the dry ingredients. Mix only until the flour disappears.
Bake one tray at a time if possible for more even results.
Allow the cookies to cool on the baking sheet briefly before transferring them to a wire rack.
Store the cookies in an airtight container to maintain their freshness and texture.
3. Frequently Asked Questions
Can I make the cookie dough ahead of time?
Yes. The dough can be prepared up to 48 hours in advance and stored in the refrigerator. You can also freeze portioned dough balls for up to 3 months.
Can I use unsalted butter instead of salted butter?
Absolutely. If using unsalted butter, simply keep the salt amount listed in the recipe. This allows you to maintain the intended balance of seasoning.
Why did my cookies spread too much?
Excess spreading can occur if the butter is too warm or if the dough is not chilled before baking. Measuring ingredients accurately can also help prevent this issue.
Can I freeze baked cornflake cookies?
Yes. Once completely cooled, place the cookies in a freezer-safe container or bag and freeze for up to 3 months. Thaw at room temperature before serving.
Can I add other mix-ins to this recipe?
Certainly. Chopped nuts, dried fruit, toffee bits, or white chocolate chips can be added to customize the cookies while maintaining the overall structure of the dough.
4. Nutrition Information
The following nutrition values are approximate and based on one cookie when the recipe yields 15 cookies.
| Nutrient | Amount Per Cookie |
|---|---|
| Calories | 175 |
| Carbohydrates | 23g |
| Protein | 2g |
| Fat | 8g |
| Saturated Fat | 5g |
| Cholesterol | 25mg |
| Sodium | 95mg |
| Fiber | 1g |
| Sugar | 11g |
Old Fashioned Cornflake Cookies are a wonderful example of how simple recipes can become lasting favorites. Their straightforward preparation and reliable results make them a recipe worth keeping on hand for any baking day.
Perfect for sharing with family and friends, these cookies have a timeless appeal that continues to make them popular year after year. After one batch, it’s easy to see why they remain a beloved homemade treat.
