Chocolate Chip Cornflake Oatmeal Cookies
These crunchy-on-the-outside, chewy-on-the-inside cookies combine oats, cornflakes, and semi‑sweet chocolate chips into an irresistible treat. Inspired by my grandmother’s kitchen experiments, each bite balances sweet chocolate, toasty cornflake crunch, and hearty oats. Perfect for lunchboxes, afternoon tea, or a quick dessert fix.
| American Cuisine |
| Dessert |
| By Adam Rossi |
Ingredients:
Dry Ingredients:
- 3½ cups (440 g) all‑purpose flour
- 3 teaspoons baking soda
- 1 teaspoon salt
- 1 cup (90 g) quick oats
- 1 cup (30 g) cornflakes, lightly crushed
Wet Ingredients:
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) packed brown sugar
- 1 large egg, room temperature
- 1 cup (240 ml) vegetable oil
- 1 tablespoon milk (any kind)
- 2 tablespoons vanilla extract
Mix‑Ins:
- 12 oz. (340 g) semi‑sweet chocolate pieces
About 36 cookies
15 minutes
12 minutes
Easy
Tools We Use:
Instructions:
- Preheat & Prep: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Combine Dry: In a large bowl, sift together flour, baking soda, and salt. Stir in oats and crushed cornflakes until evenly distributed.
- Cream Butter & Sugars: In a separate mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
- Add Wet Ingredients: Add the egg and continue beating until incorporated. Mix in vegetable oil, milk, and vanilla extract until smooth.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined—avoid overmixing.
- Fold in Chocolate: Gently fold in chocolate pieces by hand, ensuring even distribution.
- Portion Cookies: Drop rounded tablespoonfuls (or use a small cookie scoop) of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake: Bake for 10–12 minutes, or until edges are lightly golden but centers remain soft.
- Cool: Allow cookies to rest on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Chef's Tips:
- For extra chew, chill dough for 30 minutes before baking.
- Use parchment or silicone mats to prevent sticking and promote even browning.
- Measure flour by spooning into the cup and leveling off to avoid dense cookies.
Essential Cookware Sets:
Serving Suggestions:
- Serve warm with a tall glass of cold milk.
- Plate alongside vanilla ice cream for an indulgent sundae.
- Box in cellophane bags tied with ribbon for homemade gifts.
Storage:
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies in a sealed bag for up to 3 months; thaw at room temperature.
- Freeze unbaked dough balls on a tray, then transfer to a bag; bake from frozen, adding 1–2 minutes.
Dietary Adaptations:
- Vegan: Substitute butter for vegan margarine, egg for flax egg (1 Tbsp ground flax + 3 Tbsp water), and use dairy‑free chocolate.
- Gluten‑Free: Use a 1:1 gluten‑free flour blend and certified gluten‑free oats and cornflakes.
- Lower Sugar: Reduce granulated and brown sugar by ¼ cup each; consider adding 2 Tbsp applesauce to maintain moisture.
Nutrition Facts:
per cookie
| Nutrient | Amount |
|---|---|
| Calories | 140 kcal |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Cholesterol | 15 mg |
| Sodium | 90 mg |
| Total Carbohydrate | 18 g |
| Dietary Fiber | 1 g |
| Sugars | 10 g |
| Protein | 2 g |
