Chocolate Chip Cornflake Cookies are the world's best cookie full of chocolate chips! These are soft and chewy and crunchy all at the same time!
Prep Time 20minutes
Cook Time 15minutes
Chill Time 2hours
Total Time 35minutes
Servings 4dozen cookies
Author Dorothy Kern
1cup227g unsalted butter, softened
1cup198g granulated sugar
1cup208g brown sugar, packed
1cup237ml vegetable oil
1cup80g quick cooking oats
3 1/2cups434g all-purpose flour
1/2cup60g sweetened shredded coconut
1cup25g lightly crushed cornflakes
Note: this dough requires chilling.
Cream butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Cream until light and fluffy. You can also use a hand mixer. Add oil and stir until smooth. Add egg and vanilla, mix until smooth, then stir in the salt and baking soda.
Mix in oats and flour until just mixed. Stir in coconut and cornflakes, then stir in chocolate chips.
Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered in wax or parchment paper. No need to spread the balls out, you’re just going to chill them. Cover with plastic wrap and chill at least one hour. (If you chill longer than 4 hours you may need to let them warm up a few minutes on the counter before baking.)
Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place cookies 2” apart on prepared cookie sheets. Lightly press down with the palm of your hand. Bake for 9-11 minutes or until the bottoms just start to turn golden brown. Cool at least 5 minutes on cookie sheet before removing to rack to cool completely.
Store in an airtight container for up to 5 days or freeze for up to 1 month.
I love using Trader Joe's Chocolate Chips for the most gooey cookies!