Cooking What I Like With Love

Cornflake Crunch Cookies

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!





Cornflake Crunch Cookies

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 60-70 Cookies

Cornflake Crunch Cookies

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)


  1. Preheat oven to 325.
  2. Cream butter, sugars, vanilla and egg.
  3. Add oil and mix to incorporate.
  4. Mix in dry ingredients just until combined. Stir in chocolate chips if you choose to use them.
  5. Form dough into 1 11/4 sized balls. Using a cookie scoop is easiest.
  6. Bake for 10- 12 minutes.
  7. Cool on pan for a minute or two, then transfer to a rack or plate to ccol.
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