Salted oatmeal cornflake cookies are a chewy oatmeal cookie with a bit of a crunch from the cornflakes and the perfect hint of salt to balance the sweetness. They are a quick and easy cookie to whip up in one bowl and less than thirty minutes!
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 started 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.
For more oatmeal cookie recipes try my small batch oatmeal chocolate chip cookies, oatmeal cream pie cookies or my oatmeal caramel cookies.
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Why You Will Love This Recipe
- They have the perfect mix of chewy and crunchy in every bite.
- The hint of salt makes the sweet flavors pop without being too rich.
- They’re quick to make with simple pantry ingredients, making them an easy anytime treat.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter- I use salted butter in all my baking, but feel free to use unsalted asa well.
- Dark Brown Sugar- This helps give an extra rich flavor, but light brown sugar can also be used.
- Flour- If you have a scale make sure to weigh your ingredients. If not lightly spoon flour into a measuring cup.
- Cornflakes- You will add some to your cookies and then roll the tops of the cookies in extra cornflakes.
- Oats- I used old-fashioned oats for these.
- Coconut- I use sweetened shredded coconut for these, but unsweetened would work as well.
Step by Step Instructions
- Step 1: 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.
- Step 2: Slowly mix in salt, baking powder, baking soda and flour, being careful not to over mix. Fold in the oats, coconut and cornflakes.
- Step 3: Scoop the dough into cookie balls. I like to use a 3 tablespoon scoop for these. Roll the top of the cookie dough balls in broken up corn flakes.
- Step 4: Bake for 10-12 minutes, or until the edges start to turn golden brown. Top with a good sprinkle of flaked salt.
Expert Baking Tips
- The butter and eggs should not be completely chilled from the fridge, but should also not be room temperature. I try to let them sit out for about 15-30 minutes before I begin my cookie making!
- I love the extra chewiness from the coconut in these, but feel free to omit it without changing anything else.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
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.
Yes, I would add 1 cup of chips. I also think butterscotch or white chocolate chips would be a great addition.
Because we aren't chilling the dough it is important that your butter isn't too soft. If your dough feel very sticky I would suggest adding an extra tablespoon or two of flour, or chilling your dough before baking.
Storing & Freezing
Salted oatmeal cornflake cookies will remain fresh if stored in an airtight container at room temperature for 3-4 days. You can also prep the cookie dough in advance and store it in the fridge for about a week.
You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh. You can also freeze the cookie dough balls if you would like to bake them one at a time.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Salted Oatmeal Cornflake Cookies
Ingredients
- 1 cup (227 g) salted butter
- 1½ cups (330 g) dark brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (280 g) all-purpose flour
- 2 cups (204 g) old-fashioned oats
- 2 cups (56 g) cornflakes
- 1 cup (85 g) sweetened coconut
- ½ cup (14 g) cornflakes for coating the cookie dough broken up
- 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. Fold in the oats, coconut and cornflakes.
- Scoop the dough into cookie balls. I like to use a 3 tablespoon scoop for these. Roll the top of the cookie dough balls in broken up corn flakes.
- Bake for 10-12 minutes, or until the edges start to turn golden brown. Top with a good sprinkle of flaked salt.
Jessica Balanay
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. 💕
brooke
I'm so glad you loved them! And thanks so much for leaving a review!
Billy
I almost never use baking powder; I like a flatter, thinner cookie. Do you think I can get away with no baking powder? If so, should I increase the amount is baking soda?
I'm very excited to try this recipe!! Thanks
Brooke Homec
You can skip the baking powder, but no need to increase the amount of baking soda.
Stacey
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.
brooke
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!
Amanda
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.
brooke
Thank you so much!! and glad you appreciate the grams and cups both!
Hillary
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! 🙂
Marcella
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!
Nina
My husband just said that these are the best cookies I’ve ever made. I tweaked a couple things. Used a tablespoon of vanilla, added 1-2 tsp cinnamon, and see Rice Krispies instead of cornflakes. Very delicious. I underbaked them and they just melted in our mouth
brooke
I'm so happy to hear that! and your changes sound great as well! Thank you!!
Whitney
These are insane. We took these to dinner with family and everyone asked for the recipe. I used sweetened shredded coconut that seemed to caramelize and added some crunch along with the corn flakes. I also added chocolate chips. Wow!
Lisa Hildebrandt
I've been making these every week for a month now. They are so good! The only change I made was omitting the coconut because my husband doesn't like coconut. He loves dates though so I've been adding chopped dates. The bits of dates with the crunch of the cornflakes is so good 😋
Brooke Homec
YUM!!! I love the idea of adding dates! Thank you for sharing!!
Melissa
Delicious! I went with the butterscotch and coconut option and I would make them that way again. Super tasty and definitely recommend!
AB
Who would have thought that cornflakes are so good in cookies? Well, Brooke did! I’m so happy that I found her on instagram and now been a subscriber on her emails! Highly recommend!
Wendy C
This recipe is so so so good! The chewy texture and crunchy corn flakes and the coconut. Delish!
Jasmine
If I make these ahead and freeze, do you wait to roll them in the corn flakes until time of baking or before freezing the balls of dough?
Brooke Homec
I think either way would work great!
Evelyn
I'm very happy with the end result, but yes, I am one of those PITA people who modify things. lol. I did keep the measurements as written. I don't have a Mixmaster, just a hand mixer, so when I found a recipe years ago where I could melt the butter in the microwave, add in the sugar, then the eggs, and then everything else.. I try to use it as much as possible. No mixer required.. it's awesome. I did so with this recipe and it worked great. You do not even need to refrigerate the dough. I did find that trying to mix all this stuff with a wooden spoon or spatula too difficult, so I put on a pair of food grade clear gloves from the dollar store and mixed it like this. Also, I find trying to figure out what the difference is between old fashioned oats, quick oats, rolled oats, etc... are quite frustrating, so I buy whatever is on sale and I used quick oats for this one. The flakes are much smaller but I still used 2 cups. I also added chocolate chips and score pieces, and baked for 9 minutes. Did not put any corn flakes on top. Wish I could have added a pic! They are quit nice. Thank-you for this great recipe!!