These Chocolate Chip Cornflake Cookies combine the best of both worlds: chewy, soft cookie dough and a delightful crunch from the cornflakes. With the added texture of shredded coconut and the sweetness of chocolate chips, these cookies are a must-try treat that will have you reaching for more.

Why You’ll Love This Recipe

If you’re looking for a unique twist on the classic chocolate chip cookie, these Chocolate Chip Cornflake Cookies are perfect. The combination of soft, chewy dough with crunchy cornflakes provides a fun texture that will keep you coming back for more. Plus, the rich chocolate chips and coconut give it a decadent flavor profile that’s perfect for any cookie lover. Whether you're baking for a family gathering or enjoying a sweet snack at home, these cookies are sure to impress.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup (227g) unsalted butter, softened
1 cup (198g) granulated sugar
1 cup (208g) brown sugar, packed
1 cup (237ml) vegetable oil
1 large egg
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
1 cup (80g) quick cooking oats
3 ½ cups (434g) all-purpose flour
½ cup (60g) sweetened shredded coconut
1 cup (25g) lightly crushed cornflakes
2 cups chocolate chips

Directions

Cream the Butter and Sugars:
In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the vegetable oil and mix until smooth. Beat in the egg and vanilla extract until fully combined. Stir in the salt and baking soda.
Mix Dry Ingredients:
Gradually mix in the oats and flour until just combined. Stir in the shredded coconut and crushed cornflakes, then fold in the chocolate chips.
Chill the Dough:
Scoop 2 tablespoon-sized balls of cookie dough onto a cookie sheet lined with wax paper or parchment paper. There's no need to spread them out as the dough will be chilled. Cover the dough balls with plastic wrap and chill in the fridge for at least 1 hour (up to 4 hours, but let them warm a few minutes if chilled for longer).
Bake the Cookies:
Preheat your oven to 350°F (175°C). Line your cookie sheets with parchment paper or Silpat mats. Place the chilled dough balls 2 inches apart on the prepared cookie sheets. Lightly press down on the dough with the palm of your hand. Bake for 9-11 minutes, or until the bottoms just begin to turn golden brown.
Cool and Serve:
Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 2 hours
Total Time: 35 minutes
Yields: 4 dozen cookies
Calories per Cookie: 180 kcal
Servings: 48 cookies

Variations

Nutty Version: Add ½ cup of chopped nuts (like walnuts or pecans) to the dough for extra crunch and flavor.
Dried Fruit: Try adding ½ cup of dried cranberries or raisins to give the cookies a sweet, tart twist.
Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free. Be sure to check the labels for any gluten-free oats or cornflakes.

Storage/Reheating

Store the cookies in an airtight container for up to 5 days at room temperature. For longer storage, freeze the cookies for up to 1 month. To reheat, warm them in the microwave for 10-15 seconds or place them in a preheated oven at 350°F (175°C) for 5-7 minutes for a fresh-from-the-oven taste.

FAQs

Can I freeze the cookie dough?

Yes, you can freeze the dough. After scooping the dough into balls, place them on a baking sheet and freeze until solid. Then, transfer the dough balls to a zip-top bag and store them in the freezer for up to 1 month. Bake straight from the freezer, adding a couple of extra minutes to the baking time.

Can I use margarine instead of butter?

While you can substitute margarine for butter, the texture and flavor may differ slightly. Butter gives the cookies a richer flavor and better texture, so for best results, stick with unsalted butter.

Can I make these cookies without coconut?

Absolutely! If you’re not a fan of coconut or don’t have any on hand, you can simply omit it from the recipe. The cookies will still be delicious.

How do I know when the cookies are done baking?

The cookies should be golden brown on the edges, with a soft center. You can check by lifting one slightly; the bottom should be lightly browned.

Can I make these cookies with chocolate chunks instead of chocolate chips?

Yes, chocolate chunks would work perfectly in these cookies. They will create larger pockets of melted chocolate in each bite.

How do I prevent the cookies from spreading too much while baking?

Be sure to chill the dough for at least an hour before baking. Chilled dough will help the cookies maintain their shape while baking.

Can I use quick oats instead of old-fashioned oats?

Quick oats work best in this recipe, as they blend into the dough better. Old-fashioned oats can be used, but they may create a chewier texture.

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer will work just fine. Just be sure to beat the butter and sugars until light and fluffy, and mix the dry ingredients until just combined to avoid overmixing.

Can I make these cookies smaller?

Yes, you can make the cookies smaller. Just be sure to adjust the baking time. Smaller cookies will take less time, around 7-9 minutes.

Can I add more cornflakes for extra crunch?

Yes, feel free to increase the amount of cornflakes to suit your preference for a crunchier texture.

Conclusion

These Chocolate Chip Cornflake Cookies are the perfect combination of chewy and crunchy, offering a unique twist on the traditional chocolate chip cookie. With a rich flavor profile and fun texture, these cookies are sure to become a new favorite. Whether you’re baking for a crowd or simply indulging in a sweet treat, these cookies are guaranteed to impress.