Salted oatmeal cornflake cookies are a chewy cookie with a bit of a crunch from the cornflakes. They are loaded with all the best flavors of oatmeal, cornflakes, coconut and topped with some flaked salt. I dare you to try and eat just one.
WHY SALTED OATMEAL CORNFLAKE COOKIES
I am going to admit something that might be considered slightly controversial… I don’t love cupcakes. They will never be a treat that I would chose for myself. But cookies on the other hand, I can never pass up a good homemade cookie, or two if I’m really being honest.
So years ago when cupcake bakeries became all the rage I just wasn’t sure what to think. People would wait in line at Sprinkles for hours for a cupcake and I wasn’t that into it. But then Sprinkles starting carrying cookies and it all changed for me. They have a salted oatmeal cornflake cookie that I fell in love with. And what happens when I truly love a baked good? I recreate it. So that is how this cookie came about years ago.
INGREDIENTS NEEDED
- Butter
- Brown Sugar
- Granulated Sugar
- Eggs
- Vanilla
- Flour
- Salt
- Baking Powder
- Baking Soda
- Oats
- Cornflakes
- Coconut
- Flaked Sea Salt
HOW TO MAKE SALTED OATMEAL CORNFLAKE COOKIES
- Preheat the oven to 350 F. Line 2 baking sheets with parchment paper and set aside.
- Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
- Add eggs one at a time, mix until smooth on low speed. Beat in vanilla.
- Slowly mix in salt, baking powder, baking soda and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Add oat and mix on low until incorporated. Fold in oats, cornflakes and coconut.
- Scoop the dough into desired size cookie balls. I like to use a 3 tbsp scoop for these. Top with flaked salt.
- Bake for 10-12 minutes, or until the edges start to turn golden brown. Top with a little extra salt flakes.
TIPS & THOUGHTS BEFORE BAKING
These cookies can be stored in an airtight container for a few days remaining fresh, although I always think its best to store them in the freezer and pull out cookies as needed. You can also scoop the cookie dough into balls, freeze those and bake as many as you’re planning to eat each time.
The original Sprinkles version of this cookie doesn’t have coconut in it, but I tried it once with and we all liked them better. Of course you are welcome to leave it out, or even add some kind of chips if you’d like. Butterscotch chips would be really good in these.
The butter and eggs should not be completely chilled from the fridge, but should also not be soft or warm. I try to let them sit out for about 15-30 minutes before I begin my cookie making.
SOME OTHER COOKIE RECIPES TO TRY:
Brown Butter Oatmeal Raisin Cookies
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Salted Oatmeal Cornflake Cookies
Ingredients
- 1 cup butter room temperature
- 1½ cups dark brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups all-purpose flour
- 2 cups old-fashioned oats
- 2 cups cornflakes
- 1 cup shredded coconut
- Flaked salt for topping
Instructions
- Preheat the oven to 350 F. Line 2 baking sheets with parchment paper and set aside.
- Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
- Add eggs one at a time, mix until smooth on low speed. Beat in vanilla.
- Slowly mix in salt, baking powder, baking soda and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Add oat and mix on low until incorporated. Fold in oats, cornflakes and coconut.
- Scoop the dough into desired size cookie balls. I like to use a 3 tbsp scoop for these. Top with flaked salt.
- Bake for 10-12 minutes, or until the edges start to turn golden brown. Top with a little extra salt flakes.
These don’t even have to come out of the oven for me to know they are dangerously good…. 😳 the smell of my kitchen and the spoonful of dough I took from the bowl is enough for 5 stars. I subbed coconut for butterscotch chips and with fall on the way, I know these ingredients need to be staples in our pantry because I’ll make them time and time again. 💕
I’m so glad you loved them! And thanks so much for leaving a review!
Absolutely LOVE all of your recipes. There hasn’t been one that wasn’t a total hit. Do you chill this dough at all before you bake it? Thanks Brooke! So grateful for all that you share.
Thank you is much Stacey!! I try to always chill if I can, even just 30 minutes will help them from spreading as much. But of course if you don’t have the time they will still be great!
These were delicious. The very first recipe I tried on Salted Sweets and now I’m obsessed. Really appreciate the cup measurement and grams provided! Thanks so much.
Thank you so much!! and glad you appreciate the grams and cups both!
Drooling because these are so divine! Refrigerating the dough is a must. Extra corn flakes equals extra chewy AND crunch together. I added some butterscotch chips as I read somewhere and – holy moly – it takes them to a whole new level! That plus the Maldon flake salt, sooooo heavenly! Brooke, thank you for this amazing recipe! 🙂
This is one of my favorite cookie recipes because it is so unique. To me they taste just like kettle corn. I omit the coconut and add more cornflakes. Definitely chill the dough and don’t crowd the tray when baking. Top with lots of extra salt too. Divine!