Fun fact: these easy cornflake cookies are the perfect blend of crunchy and chewy, with a simplicity that’ll have you baking batch after batch. Whether you’re a seasoned baker or a newbie, this recipe is foolproof and guaranteed to satisfy your sweet tooth.
Why This Recipe Works
- The combination of cornflakes and brown sugar creates a unique texture that’s both crunchy and chewy.
- Using melted butter simplifies the mixing process, making these cookies quick to prepare.
- The recipe is versatile, allowing for numerous variations to suit any taste.
- Perfect for any occasion, from casual snacking to festive gatherings.
- Requires minimal ingredients, most of which you likely already have in your pantry.
Ingredients
- 1 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups cornflakes, slightly crushed
Equipment Needed
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cooling rack
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This ensures your cookies won’t stick and makes cleanup a breeze. Tip: If you’re out of parchment paper, a light greasing of the baking sheet will do the trick.
Mix the Wet Ingredients
In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Add the eggs one at a time, followed by the vanilla extract, mixing thoroughly after each addition. The mixture should be smooth and slightly glossy.
Combine Dry Ingredients
Sift the flour, baking soda, and salt into the wet ingredients, stirring until just combined. Overmixing can lead to tough cookies, so stop once you no longer see streaks of flour. Tip: For an extra flavor boost, consider adding a pinch of cinnamon or nutmeg to the dry ingredients.
Fold in Cornflakes
Gently fold the slightly crushed cornflakes into the dough until evenly distributed. The dough will be thick and chunky, which is exactly what you want for that signature crunch. Tip: For maximum texture, don’t crush the cornflakes too finely; you want some larger pieces for that perfect bite.
Bake to Perfection
Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Tips and Tricks
For those looking to elevate their cornflake cookies, here are some advanced tips: First, toasting the cornflakes lightly before adding them to the dough can deepen their flavor and add an extra layer of crunch. Second, experimenting with the size of your cookies can yield different textures; smaller cookies will be crispier, while larger ones stay chewier in the center. Lastly, storing these cookies in an airtight container with a slice of bread can help maintain their chewiness by keeping the moisture level just right.
Recipe Variations
- Chocolate Chip Cornflake Cookies: Add 1 cup of chocolate chips to the dough for a chocolatey twist.
- Peanut Butter Cornflake Cookies: Mix in 1/2 cup of peanut butter with the wet ingredients for a nutty flavor.
- Coconut Cornflake Cookies: Stir in 1 cup of shredded coconut for a tropical vibe.
- Spiced Cornflake Cookies: Add 1 teaspoon of pumpkin pie spice to the dry ingredients for a warm, autumnal flavor.
- White Chocolate and Cranberry Cornflake Cookies: Fold in 1/2 cup each of white chocolate chips and dried cranberries for a festive treat.
Frequently Asked Questions
Can I use margarine instead of butter?
While margarine can be used in place of butter, it may affect the flavor and texture of your cookies. Butter provides a richer taste and helps achieve the perfect chewy texture, so it’s recommended for the best results.
How do I store these cookies?
Store your cornflake cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the baked cookies for up to 3 months. Just be sure to thaw them at room temperature before serving.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with your favorite gluten-free flour blend. Just ensure that your cornflakes are also gluten-free, as some brands may contain malt flavoring derived from barley.
Summary
These easy cornflake cookies are a delightful treat that combines the perfect crunch with a chewy center. Simple to make and endlessly customizable, they’re sure to become a staple in your baking repertoire.