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Cornflake Cookies II

Read Reviews (10)

"This is definitely one of the best corn flake cookies I've ever tasted!! Easy to make and so very little ingredients!" — Narny

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Original recipe makes 3 dozen Change Servings

4 ounces butter
4 ounces white sugar
1 egg
1 1/2 cups all-purpose flour

1 teaspoon baking powder
1/2 cup raisins
1 cup crushed cornflakes cereal

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Cream the butter and the sugar together until light and fluffy. Add the egg and cream again.
Mix in the flour, baking powder and mixed fruits or dried raisins. Mix until well combined.
Roll teaspoonfuls of dough into lightly crushed corn flakes. Place cookies 2 inches apart on a parchment lined baking sheet. Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes.

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It really is delicious! I've been looking for a cornflake cookie recipe, and I had no idea it was so easy to make! I like my cookies small and crisp, so I left out the nuts and raisins, and added a pinch of salt.

—SHINGYUAN

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Most Helpful Critical Review

Dec 11, 2003

The cookies were good, but they were really, really hard. I think the cornflakes may have sucked up all the moisture. Also, make sure to press the dough down, because they won't spread because of the baking powder. Also, I needed to cook them for about 20-30 minutes.

—Steffi

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13 Ratings

Feb 24, 2003

I made these cookies because I had lots of leftover cornflake cereal. I am sorry to say that these did not come out well at all for me. They were on the dry side, somewhat hard and everyone complained they were too salty and did not have enough sugar. I even tried a peanut butter version and replaced the raisins with choclate chips. However, they were a very easy cookies to make and did not take too long.

—Lu-Ann

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Aug 29, 2002

This recipe was great!! I was a little nervous about trying cookies that used Cornflakes, but I'm glad I did! My whole family loved them!

—SAR68

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Sep 30, 2009

This was a really easy to follow and accurate recipe. My tips to add: I used self raising flour and I did not crush the flakes which makes the cookie taste more crunchy and you can actually see the flakes. I followed your method and it turned out just great. Thank you so much for this! Unlike the other reviews, it did not turn out hard at all. The tips say that the cookies dont expand which is quite true so just press them down lightly if you want a bigger cookie. I also added 1 tspn of vanilla essence - a very good idea. Also baking time should be 15 minutes exactly at 175 deg celcius.

—elainey

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Feb 16, 2010

Good - a little dry, but reminded me a bit of a tiny scone. A good cookie to go with tea or coffee. I recommend making them very small. They weren't sweet at all, so while they were cooling I sprinkled powdered sugar over the top which helped. I will make them again. Thanks for the recipe! Update: I used the base cookie recipe but instead of raisins, added dried pineapples, and then instead of cornflakes, I rolled them in shredded coconut. Delicious. Also tried rolling them in walnut pieces and added extra raisins to the batter. Also very delicious. So thanks for the base cookie recipe.

—Lisa V.

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Jan 29, 2010

Here's what I did-I made 1 and 1/2 times the recipe, put in 2 eggs (1 and !/2 would have been difficult!), doubled the raisins (soak in hot water for 10 mns beforehand), and substituted baking soda for baking powder. I flattened the teaspoonfuls of dough with a fork dipped in sugar and followed the cooking time. They were great!

—lise n

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Aug 13, 2006

I baked these cookies for 15 minutes and added about 1 tsp. of vanilla extract for flavour. I also substituted trail mix for the raisins. My boyfriend seemed to like them, but he'll eat anything. Overall they seemed to lack a little umph!!

—Deanna from the Soo

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Nutrition

Calories
130 kcal
7%

Carbohydrates
19.2 g
6%

Cholesterol
25 mg
8%

Fat
5.5 g
8%

Fiber
0.5 g
2%

Protein
1.7 g
3%

Sodium
79 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cornflake Cookies II

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 130
Calories from Fat: 49

% Daily Value *
Total Fat 5.5g 8 %
Saturated Fat 3.3g 17 %
Cholesterol 25mg 8 %
Sodium 79mg 3 %
Potassium 52mg 1 %
Total Carbohydrates 19.2g 6 %
Dietary Fiber 0.5g 2 %
Protein 1.7g 3 %
Sugars 9.1g
Vitamin A 4 %
Vitamin C < 1 %
Calcium 3 %
Iron 11 %
Thiamin 11 %
Niacin 11 %
Vitamin B6 4 %
Magnesium 2 %
Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.