Crunchy Wonderful Cereal Cookies
After getting a chance to make my own custom blend of cereal at Me & Goji, the New Hampshire artisanal cereal company, I enjoyed the crunchy, varied mix over creamy yogurt and just plain out of hand.
I also adored it in these cereal cookies.
I found this recipe for “Cornflake Cookies” on the wonderful blog, BakingBites, which is all about tantalizing baked goods recipes and the low-down on nifty baking gadgets.
According to Nicole Weston, creator of BakingBites, the use of cereal in cookies originated in the 1930s and skyrocketed in the 1970s.
These cookies have the melt-in-your-mouth quality of Mexican wedding cakes, but are far crisper.
You can use any cornflake-like cereal you like. Just be sure to crush the flakes before measuring out the 1 cup of cereal you’ll need in the recipe, as it’ll take at least 1 1/2 to 2 times that amount to get the proper amount of crushed flakes. Don’t crush them uniformly, either, so that you can enjoy varied textures in your cookies.
Because I used some of my custom cereal blend, my cookies baked up with an array of sesame seeds, dried mulberries, almonds, walnuts and granola in them, in addition to the cornflakes. If you’re using just regular cornflakes, feel free to leave out 1/4 to 1/2 cup of cereal in order to add that same amount of chopped nuts or dried fruit instead.
You know to never skip breakfast. Now, you know to never skip out on these cookies, either.
Cornflake Cookies
(Makes about 3 dozen)
2 cups all-purpose flour
1 1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter at room temperature
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg yolk
1 teaspoon vanilla extract
1 cup crushed cornflakes
1/2 cup quick-cooking (not instant) oatmeal
Preheat oven to 325 degrees and line baking sheets with parchment paper.
In a small bowl, whisk together flour, baking soda and salt
In a large bowl, cream together butter and sugars until light. Beat in egg and vanilla extract, followed by vegetable oil, mixing until smooth. Stir in the flour mixture until only a few streaks of flour remain visible, then add in the cornflakes and oatmeal, and mix until cookie dough is uniform.
Drop cookies by tablespoonfuls (1-inch balls, approximately) onto prepared cookie sheets. Bake for 10-12 minutes, until cookies are light gold all over.
Let cool on baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
From BakingBites
Beautiful cookies! I would just love biting in one of those cruchy cookies…
Cheers,
Rosa
Custom-made cereal? What fun! And these cookies sound so wonderful and nutty. And strangely enough they remind me of cookies I ate when I was a kid but can’t really put my finger on it. Nostalgia! I love this recipe!
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THese sound amazing. I love the idea of you making this with your custom made cereal, how awesome! Whenever i think of cereal cookies i always think of the cookies at Momofuku in NY.
*kisses* HH
These look and sound perfect. I love the idea of a Mexican wedding cake texture cookie with crunchy cereal flakes. I will definitely have to try this recipe out soon.
Cookies for breakfast! Yum!
Never tried this type of cookie before, but I bet it makes you feel healthier! 😉
I have a recipe for a soft cornflake cookie (called Ranger Cookies) that I adapted from a recipe published by the LA School District in 1952.
There’s something about “cornflakes cookies” that sounds so good. Perfect with a glass of milk I’m sure!
Yum…. I’m not sure what is more delicious, “custom” cereal or cereal cookies! So many temptations:)
-E
that picture is almost 3D like!!!
good shot.
too bad there is no ‘scratch & sniff’
i was so pleasantly surprised the first time i had cornflakes in a batch of cookies–they really add a lot! great use for your cereal. 🙂
Could I use regular Quaker Oats–not the quick cooking type you used)?
In 1979, the San Francisco Junior League published a recipe for a similar cookie in their cookbook. Its called The World’s Best Cookie. You can see it google. Thank you. Love your website!
Kellogg’s has a NEW cinnamon corn flakes in stores. Hard to find right now but its on the shelf! I plan to use them. There is also a nutty corn flakes from Kellogg’s just brought over from Europe.
Mrs. M: Yes, you can absolutely use regular Quaker Oats. That’s what I used, in fact. Oooh, I bet cinnamon cornflakes would be great in this cookie, too.
I’m always drawn to cookies and bars made with cereal, and these have pulled me in as well. Now, I want cookies for breakfast!
MMMMM,…Carolyn!! these cookies look so appetizing & lovely too! Thanks for sharing!
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Now if only that Cookie Crisp cereal from years ago could’ve been made with THESE cookies… awesome recipe 🙂
Great cookies. Thank you so much.
Can I make delicious chocolate chip cookies using corn flakes??
Mary: Absolutely! If you’ve seen recipes for “Kitchen-Sink”-type cookies, they have everything from chocolate chips to corn flakes to potato chips to pretzels in them. Corn flakes and chocolate chips are a great duo. Happy baking!