This cookie recipe is worth sharing!
Jake Sternquist
A few ingredients set thiscookie recipeapart from the others.
Crunchy cornflakes, toasted nuts, and quick-cooking oats add both texture and flavor.
Credit:Jake Sternquist
Tips for Making Cornflake Cookies
Here are a few Test Kitchen-approved tips for making homemade cornflake cookies.
Line two baking sheets with parchment paper.
In a large bowl beat together butter and both sugars with an electric mixer on medium until fluffy.
Beat in egg and vanilla, scraping bowl as needed.
In a medium bowl stir together flour, baking soda, baking powder, and salt.
Beat in flour mixture.
Stir in oats, and nuts (if using).
Gently fold in corn flake cereal.
Drop dough by 2-Tbsp.
portions 2 inches apart onto prepared cookie sheets.
Bake 12 to 16 minutes or until edges are light brown.
Cool on cookie sheets 5 minutes.
Remove; cool on wire racks.
How to Store Cornflake Cookies
Place cooled cookies in an airtight container.
Store, covered, at room temperature up to 3 days.
To freeze, layer cookies between waxed paper in an airtight container.
Cover; freeze up to 3 months.
2,000 calories a day is used for general nutrition advice.
