Description
Deliciously crunchy and chewy Chocolate Chip Cornflake Cookies that combine the classic flavors of chocolate chips and oats with the unique texture of crushed cornflakes and shredded coconut. These cookies offer a delightful blend of sweetness, crunch, and softness, perfect for any cookie lover craving a nostalgic yet fresh treat.
Ingredients
Scale
Wet Ingredients
- 1 cup (227g) unsalted butter, softened
- 1 cup (198g) granulated sugar
- 1 cup (208g) brown sugar, packed
- 1 cup (237ml) vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (80g) quick-cooking oats
- 3 1/2 cups (434g) all-purpose flour
- 1/2 cup (60g) sweetened shredded coconut
- 1 cup (25g) lightly crushed cornflakes
- 2 cups chocolate chips
Instructions
- Cream the Butter and Sugars: In a stand mixer, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the vegetable oil and mix until smooth. Beat in the egg and vanilla extract until fully combined. Stir in salt and baking soda thoroughly to distribute evenly throughout the batter.
- Mix Dry Ingredients: Gradually add the quick-cooking oats and all-purpose flour to the wet mixture, mixing gently until just combined. Carefully fold in the shredded coconut, crushed cornflakes, and chocolate chips to ensure they are evenly incorporated without overmixing the dough.
- Chill the Dough: Using a spoon or cookie scoop, form the dough into 2-tablespoon sized balls and place them evenly spaced on a cookie sheet lined with parchment paper. Refrigerate the dough balls for at least 1 hour and up to 4 hours to help them firm up and improve the texture when baked.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Arrange the chilled dough balls about 2 inches apart on the baking sheets. Lightly press down on each dough ball to flatten slightly. Bake in the preheated oven for 9 to 11 minutes, or until the bottoms are golden brown and the cookies are set.
- Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely. This step ensures the cookies set further and maintain the perfect chewy-crunchy texture.
Notes
- Chilling the dough is important for better texture and preventing cookies from spreading too much.
- Lightly crushing the cornflakes helps maintain crunch without overpowering the cookie structure.
- You can substitute vegetable oil with melted coconut oil for a slight flavor variation.
- This recipe yields a large batch of cookies; dough can be frozen before chilling for future baking.
- Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
