Description
These Chocolate Chip Cornflake Cookies bring together soft, chewy cookie dough with a satisfying crunch from cornflakes. Enhanced by shredded coconut and gooey chocolate chips, this recipe offers a delightful twist on the classic chocolate chip cookie. A perfect treat for cookie lovers of all ages!
Ingredients
Ingredients:
- 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 extract
- 1 cup (80g) quick-cooking oats
- 3 1/2 cups (434g) all-purpose flour
- 1/2 cup (60g) sweetened shredded coconut
- 1 cup (25g) lightly crushed cornflakes
- 2 cups chocolate chips
Instructions
Instructions:
- Cream the Butter and Sugars: In a stand mixer, cream together softened butter, granulated sugar, and brown sugar until fluffy. Add vegetable oil and mix until smooth. Beat in egg and vanilla until fully combined. Stir in salt and baking soda.
- Mix Dry Ingredients: Gradually add oats and flour, mixing until just combined. Fold in shredded coconut, crushed cornflakes, and chocolate chips.
- Chill the Dough: Scoop dough into 2-tablespoon balls onto a cookie sheet lined with parchment paper. Chill dough balls in the fridge for at least 1 hour (up to 4 hours).
- Bake the Cookies: Preheat oven to 350°F (175°C). Line cookie sheets with parchment paper. Place dough balls 2 inches apart on the sheet. Lightly press each down. Bake for 9-11 minutes until golden brown on the bottom.
- Cool and Serve: Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a nutty twist, add 1/2 cup chopped walnuts or pecans.
- To make gluten-free, replace the all-purpose flour with a gluten-free flour blend.
- Can omit coconut if not preferred.
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
