Old-Fashioned Cornflake Cookies Recipe – Just Like Grandma Made

 

 

Have you ever tried rolling your cookie dough in crushed breakfast cereal before baking?  I like to do that occasionally with excellent results. This method works well with most types of cookie doughs and adds a lovely crunch to the outside of the cookie.

Cornflakes and rice crispies are the ones I use most of the time as they afford optimum crunch, but any flaked cereal works well and adds a lovely depth or moreish crunchiness. Something like Bran Flakes will also add a bit of fiber. I also like using Special K.

This is a lovely, pretty basic chocolate chip recipe, the dough rolled in crushed cornflakes prior to baking, which add a lovely crunch without an imposing flavor.

The cookies are chewy middled when baked for 12 minutes and turn out cakier when baked for 15 minutes. I confess I prefer the cakey finish myself. They are simply perfect and delicious served with a hot cup of tea or a cold glass of milk.

This is the type of cookie our grandmothers would have made, utilizing everything in the kitchen, even those last bits of cereal in the box, with incredibly tasty results. Nothing was ever wasted!!

 

REASONS TO LOVE

THIS COOKIE RECIPE

• It uses simple store cupboard ingredients. There is nothing complicated
• They are quick and easy to throw together. You don't even need to crack out the mixer if you don't want to.
• No need to chill the dough before baking. I confess that if I see that a cookie recipe requires chilling the dough, I am more often to skip to another recipe.
• It doesn't make a ton of cookies.
• These cookies have a lovely flavor and beautiful texture. The cornflakes add a lovely crunch which stays for days after baking.

 

WHAT YOU NEED

TO MAKE CORNFLAKE COOKIES

Just a few simple store cupboard ingredients.  Nothing too flash.

• 1/2 cup (115g) butter, at room temperature,
• 1/2 cup (90g) soft light brown sugar
• 1/4 up (50g) granulated sugar
• 1 tsp vanilla extract
• 1 large egg
• 1 1/2 cups (210g) plain all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (75g) chocolate chips
• 1 1/2 cups (45g) cornflakes, crushed lightly with your hands

I used salted butter and cut back the salt asked for in the recipe. The original recipe asked for 1/2 tsp of salt. I don't bother to keep two kinds of butter in the house.

Pack the brown sugar lightly into the measuring cup, not too tightly compressed. I use Kirkland organic granulated sugar. In the U.K. use castor sugar.

I like to use pure vanilla extract. A little goes a long way. It has the best flavor.

Make sure you use baking SODA, and make sure it is well within the use by date for the best results.

I used Kirkland semi-sweet chocolate chips.

Any brand of cornflake will do. You don't need to buy the most expensive ones. Measure them into a bowl and use your hands to lightly crush them.

 

HOW TO MAKE

CORNFLAKE COOKIES

These are really not all that difficult to make. Simply follow the directions as specified and you should be happy with the results.

1. Preheat the oven to 350*F/180*C/ gas mark 4. Line two baking trays with some baking paper set aside. (I use the parchment paper you buy at Costco.)
2. Crush the cornflakes with your hands and place them into a bowl. (They do not need to be finely crushed. A mix of small and some larger pieces is perfect!)
3. Cream both sugars and the butter together until light, fluffy and well combined. Beat in the egg, salt, and the vanilla. (Make sure everything is evenly mixed.)
4. Sift the flour and baking soda into the bowl and beat into the cream mixture until you have a soft dough. Stir in the chocolate chips. (If you are adding raisins or nuts, add them now as well.)
5. Scoop out 1 1/2 TBS of dough at a time and shape into balls. Roll in the cornflakes, pressing them in lightly to adhere. Place onto the baking sheets leaving plenty of space between each cookie. (Two to three inches between cookies is ideal.)
6. Bake for 12 to 15 minutes until golden brown. Leave on the cookie sheets for a few minutes before transferring to a wire rack to cool completely.
7. Store in an airtight container.

Notes

A shorter bake time will give you a chewy cookie. A longer bake time will give you a cake like cookie. I preferred the longer bake time.

 

HOW TO BAKE

ANYTHING WITH SUCCESS

Baking is a very precise science. Follow my hints and tips for ensured success.

1. Measure accurately. This is a MUST. I like to bake by weight using a scale for the most precision, but if baking with cups, spoon the dry ingredients into dry measuring cups and level off with a straight edge. Measure liquids using liquid measuring cups.

2. Have all of your ingredients at room temperature unless otherwise specified.

3. Read though the recipe several times prior to starting and have all of your ingredients out and ready to go. This way you will know exactly what you have to do and the risk of leaving anything out by accident is reduced.

4. If baking cookies, let the cookie sheets cool down between batches.

5. FOLLOW THE DIRECTIONS AS OUTLINED IN THE RECIPE. 

 

FREQUENTLY ASKED QUESTIONS

CAN I ADD CHOPPED NUTS OR RAISINS?

By all means. Simply cut the amount of chocolate chips in half and add the nuts or raisins, or both!  Very delicious!

DO THE COOKIES NEED TO BE FLATTED PRIOR TO BAKING?

Not at all. The cookies will naturally flatten out while baking.

HOW DO I STORE CORNFLAKE COOKIES?

Store them in an airtight container. You can also freeze the cookies but do be aware that the cornflakes will soften considerably. They soften after a few days anyways.

 

A FEW OTHER

COOKIE RECIPES FOR YOU

TO ENJOY

QUARTER CUP COOKIES - In my quest to downsize my favorite recipes today I have downsized an old recipe for what was called Ten Cup Cookies.  They were given that name because they were composed with 10 (1 cup in size) ingredients. Butter, creamy peanut butter, sugar, brown sugar, flour, chocolate chips, quick cooking oats, shredded sweetened coconut, chopped pecans and raisins.  Ten simple ingredients.  Ingredients most of us have on hand most of the time. This delicious recipe makes a bakers dozen beautiful cookies.

LEVAIN BAKERY OATMEAL RAISIN COOKIES - Big and tasty cookies with the perfect balance between salty and sweet, with plenty of oats and sticky sweet raisins. This is a very moreish cookie that everyone is sure to enjoy.  Simple and delicious.

 

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Yield: About 15 cookies

Author: Marie Rayner

Cornflake Cookies

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Thick, chewy, studded generously with chocolate chips and coated in crisp cornflakes

Ingredients

• 1/2 cup (115g) butter, at room temperature,
• 1/2 cup (90g) soft light brown sugar
• 1/4 up (50g) granulated sugar
• 1 tsp vanilla extract
• 1 large egg
• 1 1/2 cups (210g) plain all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (75g) chocolate chips
• 1 1/2 cups (45g) cornflakes, crushed lightly with your hands

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Line two baking trays with some baking paper set aside.
2. Crush the cornflakes with your hands and place them into a bowl.
3. Cream both sugars and the butter together until light, fluffy and well combined. Beat in the egg, salt, and the vanilla.
4. Sift the flour and baking soda into the bowl and beat into the cream mixture until you have a soft dough. Stir in the chocolate chips.
5. Scoop out 1 1/2 TBS of dough at a time and shape into balls. Roll in the cornflakes, pressing them in lightly to adhere. Place onto the baking sheets leaving plenty of space between each cookie.
6. Bake for 12 to 15 minutes until golden brown. Leave on the cookie sheets for a few minutes before transferring to a wire rack to cool completely.
7. Store in an airtight container.

Notes

A shorter bake time will give you a chewy cookie. A longer bake time will give you a cake like cookie. I preferred the longer bake time.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #marierayner5530

If you look at this photograph you can see one of the cookies which was baked for 15 minutes in the upper left-hand corner. The other cookies were baked for only 12 minutes. They were considerably chewier, which the longer bake resulted in a more "cake-like" cookie, which I preferred!

This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.

 

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