Crispy, chewy, and golden — a perfect tea-time or lunchbox treat!
Yield: ~24 cookies
Prep Time: 15 minutes
Bake Time: 10–12 minutes
Difficulty: Easy
🧾 Ingredients & Purpose
Dry:
- 1 ½ cups (190g) all-purpose flour
→ Structure and bulk of the cookie. - 1 tsp baking soda
→ Leavening agent for slight rise. - ½ tsp salt
→ Balances the sweetness and brings out flavor.
Wet:
- ½ cup (113g) unsalted butter, softened
→ Richness and moisture. Softened for creaming. - ½ cup (100g) granulated sugar
→ Crispiness and sweetness. - ½ cup (110g) light brown sugar, packed
→ Adds moisture and caramel notes. - 1 large egg
→ Binds the dough and adds moisture. - 1 tsp vanilla extract
→ Rounds out the flavor.
Add-ins:
- 2 cups cornflakes, lightly crushed
→ The signature crunch. Don’t crush too finely—just a light crumble with your hands. - 1 cup (optional): Add any of the following:
- Raisins or chopped dates (chewy and sweet)
- Chopped nuts (pecans or walnuts add depth)
- Shredded coconut (for a tropical twist)
- Mini chocolate chips (for a modern spin)
🍽️ Instructions: Step-by-Step
1. Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a non-stick silicone mat.
2. Cream the Butter and Sugars
- In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until creamy and light (about 2–3 minutes). ✅ Creaming introduces air and gives a tender texture.
3. Add Egg and Vanilla
- Beat in the egg and vanilla extract until fully combined and smooth.
4. Mix Dry Ingredients Separately
- In a separate bowl, whisk together:
- Flour
- Baking soda
- Salt
5. Combine Wet and Dry
- Slowly add the dry ingredients to the wet mixture.
- Mix just until combined — don’t overmix.
6. Fold in Cornflakes and Add-ins
- Gently fold in the lightly crushed cornflakes and any optional mix-ins. ✅ Be gentle to preserve texture. You want clusters, not crumbs.
7. Scoop and Shape
- Scoop about 1½ tablespoons of dough per cookie.
- Place on the baking sheet, spacing about 2 inches apart.
- Press them down slightly with your fingers or the back of a spoon (they don’t spread much).
8. Bake
- Bake for 10–12 minutes, or until the edges are golden brown and the centers are just set. ⚠️ Cookies will firm up as they cool. Don’t wait for full crispness in the oven.
9. Cool
- Let the cookies cool on the sheet for 3–5 minutes before transferring to a wire rack to cool completely.
🧊 Storage & Freezing
- Store: In an airtight container at room temperature for up to 1 week.
- Freeze: Both dough and baked cookies freeze well for up to 3 months.
🔁 Variations & Tips
- ✅ Healthier option: Substitute half the flour with whole wheat flour.
- ✅ Gluten-free: Use a 1:1 gluten-free baking flour and gluten-free cornflakes.
- ✅ Vegan version: Use plant-based butter and a flax egg (1 tbsp flaxseed + 3 tbsp water, let sit 10 min).
- ✅ Extra crunch: Roll each dough ball in extra cornflakes before baking.
☕ Perfect With:
- Hot tea or coffee
- Cold milk
- A scoop of vanilla ice cream (use cookie as a base!)
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