Farm Journal's Corn Flake Cookies
Delight your taste buds with Farm Journal's Corn Flake Cookies—an irresistible blend of traditional homemade comfort and satisfying crunch. These classic cookies are made with pantry staples like buttery dough, sweet granulated and brown sugars, and a hint of vanilla, then elevated by the unique addition of crunchy corn flakes. The result? A perfectly chewy cookie with a delicate crispness in every bite. Customize them further with optional add-ins like chopped nuts or mini chocolate chips for extra flavor and texture. Ready in just 25 minutes, these golden treats are the perfect sweet snack for family gatherings, holiday cookie trays, or a midday pick-me-up. Make a batch today and experience the timeless charm of this easy, nostalgic recipe!
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Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 3 cups corn flakes cereal
- 1 cup chopped nuts (optional)
- 1 cup mini chocolate chips (optional)
Directions
Step 1
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
Step 2
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and creamy, about 2-3 minutes.
Step 3
Beat in the eggs one at a time, then mix in the vanilla extract.
Step 4
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Step 5
Gently fold in the corn flakes, being careful not to crush them too much. If desired, fold in the chopped nuts or mini chocolate chips for added texture and flavor.
Step 6
Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Step 7
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Be careful not to overbake, as the cookies will firm up as they cool.
Step 8
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
| Serving size | (1298.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5457.8 |
| Total Fat 221.0g | 0% |
| Saturated Fat 95.8g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 620mg | 0% |
| Sodium 3349.5mg | 0% |
| Total Carbohydrate 832.6g | 0% |
| Dietary Fiber 34.2g | 0% |
| Total Sugars 505.4g | |
| Protein 82.6g | 0% |
| Vitamin D 260IU | 0% |
| Calcium 520.1mg | 0% |
| Iron 53.0mg | 0% |
| Potassium 2112.7mg | 0% |
Source of Calories