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Home » Recipes » Cookies

Salted Oatmeal Cornflake Cookies

September 8, 2021 by brooke 10 Comments

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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 10 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 10 mins
Course Dessert
Cuisine American
Servings 22
Calories 255 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 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 the oats and mix on low until incorporated. Fold in cornflakes and coconut.
  • Scoop the dough into desired size cookie balls. I like to use a 3 tablespoon 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.

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: 255kcalCarbohydrates: 37gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 39mgSodium: 289mgPotassium: 86mgFiber: 1gSugar: 21gVitamin A: 328IUVitamin C: 1mgCalcium: 35mgIron: 2mg
Keyword coconut, cookies, cornflakes, oatmeal
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

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Welcome to the SALTED sweets! I am a self-taught baker, dessert lover, and mom of three. My hope is to share my love language of sweet and simple baked goods with you.

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