Cornflake Chocolate Chip Cookies (way better than they sound!)

I was skeptical of these kitschy sounding cookies at first. This recipe comes from an era of cooking (the 70s) where adding in things like cereal or other off types of ingredients was very much in style, though not always well executed.

However, if you’ve been here long, you know that if I am taking the time to add the recipe here, it’s worth keeping.

The combination of the ingredients here makes for an amazing texture somewhere between a shortbread and a traditional chocolate chip cookie.

Enough chat, let’s get to the cookies!

Chocolate Chip Cornflake Cookies

1 cup butter, softened
1 cup sugar
1 cup brown sugar

1 cup vegetable oil
1 egg
1 teaspoon vanilla

1 teaspoon baking soda
1 teaspoon salt
3 1/2 cups all-purpose flour

1 cup quick cooking oats
1/2 cup sweetened shredded coconut
1 cup slightly crushed cornflakes
2 cups chocolate chips

Preheat oven to 350.

Cream together butter and sugars until you reach a fluffy consistency, add in oil, egg and vanilla and mix until combined. In a separate bowl combine flour, salt and baking soda. Slowly add flour mixture to wet mixture.

Once combined, mix in each of the remaining ingredients one at a time until well combined.

Using a cookie scoop (an essential cooking baking item!!), whatever size you prefer, scoop dough onto cookie sheets. Parchment is helpful to line the pans with. Keep them about 2in or so apart from one another .

Bake from 9-14 minutes depending on the size scoop you use. They will turn a lovely golden brown and keep a nice dome shape.

Enjoy! This recipe makes 3-4 dozen depending on the size scoop you use. I’d double the recipe to share if I were you! 🙂

Cornflake Chocolate Chip Cookies (way better than they sound!)

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