These cookies. THESE cookies!!! They are buttery, nutty, crunchy, sweet, salty. The texture just melts in your mouth. These Cornflake Crunch Cookies are surprising, simple, and are a definite addition to my Christmas cookie arsenal. Adding in crushed cornflakes seems odd, but they give it a light, crunch that compliments the buttery flavor. They’re like a shortbread sandie, but with a great toasty taste. I hope you try them, because it’s fun having people guess what the secret ingredient is.
Preheat oven to 325°F.
Cream butter, sugars, egg, and vanilla.
Add in oil and mix until incorporated.
Add in dry ingredients.
Mix just until combined. Stir in chocolate chips if you choose to. I like these with white chocolate chips.
You can either roll 1 1/4 inch balls or just use a cookie scoop, which is the easiest way and yields uniform cookies. Place on parchment-lined baking sheet.
Bake for 10-12 minutes, until they’re a light golden brown. These are super yummy and they freeze well! Enjoy them!
Cornflakes are a surprise ingredient in these buttery cookies with a divine texture.
- 1 cup butter
- 1 cup vegetable oil
- 1 cup white sugar
- 1 cup brown sugar
- 1 egg
- 1 cup crushed corn flakes
- 1 cup chopped pecans
- 3 1/2 cups flour
- 1 tablespoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup white or semi-sweet chocolate chips (optional)
- Preheat oven to 325.
- Cream butter, sugars, vanilla and egg.
- Add oil and mix to incorporate.
- Mix in dry ingredients just until combined. Stir in chocolate chips if you choose to use them.
- Form dough into 1 11/4 sized balls. Using a cookie scoop is easiest.
- Bake for 10- 12 minutes.
- Cool on pan for a minute or two, then transfer to a rack or plate to ccol.