Day 10 of my 12 Days of Cookies features Cornflakes and Chocolate Oatmeal Cookies — one of my favorites. I love the subtle crunch that cornflakes add without overpowering the cookie. These cookies stay soft and chewy while offering a pleasant contrast from the cornflakes and oats.
They strike a great balance between tender chewiness and a light crisp edge. Below is a straightforward recipe adapted from the original source, with clear steps so you get consistent results every time.
Cornflakes and Chocolate Oatmeal Cookies
Ingredients
- 1 cup all-purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter (softened)
- ½ cup brown sugar
- ½ cup white sugar
- ½ teaspoon vanilla extract
- 1 egg
- ½ cup rolled oats
- 1½ cups cornflakes
- ½ cup dark chocolate chips
Directions
- Cream the softened butter with the brown and white sugars until light and fluffy. Mix in the vanilla extract and the egg until well combined.
- Gradually add the flour, baking soda and salt, mixing just until incorporated. Gently fold in the rolled oats, cornflakes and dark chocolate chips, preserving some cornflake texture.
- Cover the dough and refrigerate for at least two hours to firm up; this helps the cookies hold their shape and develop better flavor.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone mat.
- Scoop dough into balls and arrange them at least two inches apart on the prepared sheets to allow spreading.
- Bake for about 8–10 minutes, until edges are lightly golden and centers remain soft. Let the cookies rest on the baking sheet a few minutes before transferring to a wire rack to cool completely.