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    Home » Recipes » Cookies

    Salted Oatmeal Cornflake Cookies

    Published: Sep 8, 2021 · Modified: Feb 20, 2023 by brooke · This post may contain affiliate links · 11 Comments

    187 shares
    Jump to Recipe

    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.

    salted oatmeal cornflake cookies on rack

    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 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. So that is how this cookie came about years ago.

    cookies in 3 rows.

    INGREDIENTS NEEDED

    • Butter
    • Brown Sugar
    • Granulated Sugar
    • Eggs
    • Vanilla
    • Flour
    • Salt
    • Baking Powder
    • Baking Soda
    • Oats
    • Cornflakes
    • Coconut
    • Flaked Sea Salt
    cookie dough in mixing bowl

    HOW TO MAKE SALTED OATMEAL CORNFLAKE COOKIES

    1. Preheat the oven to 350 F. Line 2 baking sheets with parchment paper and set aside.
    2. 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.
    3. Add eggs one at a time, mix until smooth on low speed. Beat in vanilla.
    4. 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 oats and mix on low until incorporated. Fold in cornflakes and coconut.
    5. Scoop the dough into desired size cookie balls. I like to use a 3 tablespoon scoop for these. Top with flaked salt.
    6. Bake for 10-12 minutes, or until the edges start to turn golden brown. Top with a little extra salt flakes.
    salted oatmeal cornflake cookie dough balls on cookies sheet

    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.

    cookies scattered with cornflakes

    SOME OTHER COOKIE RECIPES TO TRY:

    Brown Butter Oatmeal Raisin Cookies

    Chocolate Rolo Cookies

    Graham Cracker S'more Cookies

    5 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 on a cooling rack.

    Salted Oatmeal Cornflake Cookies

    brooke
    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.
    5 from 15 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Total Time 25 minutes mins
    Course Dessert
    Cuisine American
    Servings 26
    Calories 213 kcal

    Ingredients
     
     

    • 1 cup butter room temperature
    • 1½ cups dark brown sugar
    • ½ cup granulated sugar
    • 2 large eggs
    • 2 teaspoon vanilla
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 2 cups all-purpose flour
    • 2 cups old-fashioned oats
    • 2 cups cornflakes
    • 1 cup sweetened 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 the oats, cornflakes and coconut and mix.
    • Scoop the dough into cookie balls. I like to use a 3 tablespoon scoop for these. Top with a little flaked salt and a few extra cornflakes.
    • Bake for 10-12 minutes, or until the edges start to turn golden brown. Top with a little extra salt flakes.

    Notes

    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 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.

    Nutrition

    Calories: 213kcalCarbohydrates: 31gProtein: 3gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 33mgSodium: 239mgPotassium: 73mgFiber: 1gSugar: 18gVitamin A: 277IUVitamin C: 0.5mgCalcium: 29mgIron: 2mg
    Keyword chewy oatmeal cookies, oatmeal cornflake cookies, salted oatmeal cornflake cookies
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Jessica Balanay

      September 11, 2021 at 3:28 pm

      5 stars
      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. 💕

      Reply
      • brooke

        September 11, 2021 at 8:47 pm

        I'm so glad you loved them! And thanks so much for leaving a review!

        Reply
    2. Stacey

      September 26, 2021 at 6:08 pm

      5 stars
      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.

      Reply
      • brooke

        September 26, 2021 at 6:36 pm

        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!

        Reply
    3. Amanda

      November 07, 2021 at 7:00 pm

      5 stars
      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.

      Reply
      • brooke

        November 07, 2021 at 7:47 pm

        Thank you so much!! and glad you appreciate the grams and cups both!

        Reply
    4. Hillary

      November 20, 2021 at 2:04 pm

      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! 🙂

      Reply
    5. Marcella

      February 25, 2022 at 6:48 pm

      5 stars
      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!

      Reply
    6. Nina

      February 21, 2023 at 7:09 pm

      5 stars
      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

      Reply
      • brooke

        February 21, 2023 at 10:19 pm

        I'm so happy to hear that! and your changes sound great as well! Thank you!!

        Reply
    7. Whitney

      April 17, 2023 at 12:51 pm

      5 stars
      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!

      Reply

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