Yes, you read that right – there are CORNFLAKES in these cookies, and let me tell you, you have never tasted anything so deliciously balanced between sweet and slightly salty, crunchy and soft. This recipe came to me on a handwritten index card (as all the best ones do) from my mom, and try as I might I can not find it anywhere online. I’ve made these cookies for at least 10 years, for countless gifts and parties, and everyone who has tasted them loves them. So now I bequeath this recipe unto you – use it in good health! (Speaking of which, there are a few healthier substitutions suggested here for the health-conscious / butter-averse.)
Time: 45 minutes yields: 5 dozen 2-3 inch diameter cookies
Per cookie: 73 calories; 8 carbs; 3g fat; 0g protein; 13g sodium; 7g sugar (based on recipe as written –
decreasing sugar and subbing yogurt or mashed banana would make them even healthier.)
- 2 cups flour (can mix white and whole wheat if you like)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1-2 tsp cinnamon (my secret ingredient… well I guess it’s not so secret anymore!)
- 3/4 cup white sugar*
- 3/4 cup packed light brown sugar*
- 1 cup butter (2 sticks!) or shortening **
- 2 large eggs
- 1.5 tsp vanilla
- 3 cups cornflakes
* for slightly less sweet cookies, feel free to use less white and brown sugars. The original recipe calls for 1 cup each and even using 3/4 cup each the cookies are still plenty sweet. I don’t know how this would turn out with a sugar alternative, as I don’t use them in baking.
** These cookies really are best with all this fat (what isn’t?), but even the thought of 2 sticks of butter makes my arteries contract! So feel free to use 1 stick of butter and sub the rest with 1/4 cup Greek yogurt, or 1/2 cup mashed banana. The consistency will be different and fluffier, but the taste is still good. If you use a banana, decrease the sugar slightly.
Preheat oven to 375 degrees F.
Combine the dry ingredients (the first 4, through cinnamon) in a smaller bowl; mix and set aside.
In a stand mixer or other larger bowl, cream together sugars and butter; then add eggs and vanilla. Mix until combined. In this recipe, I used (gasp!) shortening. That’s how I learned this recipe, and darn it if it doesn’t make the most delicious cookie I ever tasted. I promise, I only keep shortening in my cabinet for this recipe (and these dinner rolls, once a year, for the holidays). Don’t judge me.
Add in dry ingredients and mix by hand until combined, but don’t overmix.
Fold in cornflakes – dough will be stiff and oh-so-crunchy.
Drop spoonfuls of batter on cookie sheets sprayed lined with parchment paper, about 2 inches apart. Give ’em room, they like to spread! (pro-tip: I like to use an ice cream scoop – they come out so lovely and round!)
Save a little dough for taste-testing … you know, that extra bit that wasn’t quite big enough to be it’s own cookie.
Bake at 375 for 9-11 minutes, until bottoms are slightly golden and tops are puffed – they’ll deflate while cooling.
Let cool and enjoy!
When baking any sort of cookie, cook them in a muffin tin – they come out uniformly round and you don’t have to worry about spreading! It also helps them stay soft (not an issue with these cookies, but sometimes other cookies get hard when they bake and spread.)
Check out this infographic for other handy healthy baking substitutions!