Description
These Chocolate Chip Cornflake Cookies combine the rich flavors of classic chocolate chip cookies with the delightful crunch of cornflakes and shredded coconut. With a soft yet crispy texture and a perfect balance of sweetness, these cookies are ideal for snacking, parties, or as a special 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
Add-ins
- 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 fluffy and light. Add the vegetable oil and mix until smooth. Then beat in the egg and vanilla extract until fully combined. Finally, stir in the salt and baking soda to blend evenly.
- Mix Dry Ingredients: Gradually add the quick-cooking oats and all-purpose flour to the wet mixture, mixing until just combined to avoid overworking the dough. Gently fold in the shredded coconut, crushed cornflakes, and chocolate chips, distributing them evenly throughout the dough.
- Chill the Dough: Using a scoop or spoon, portion the dough into 2-tablespoon balls and place them on a cookie sheet lined with parchment paper. Chill the dough balls in the refrigerator for at least 1 hour, allowing the dough to firm up, which helps the cookies hold their shape during baking. The dough can be chilled up to 4 hours if needed.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Line cookie sheets with parchment paper to prevent sticking. Arrange the dough balls about 2 inches apart on the sheets and lightly press each ball down to flatten slightly. Bake in the preheated oven for 9 to 11 minutes or until the bottoms are golden brown, indicating they are baked through but still soft inside.
- Cool and Serve: Allow the cookies to cool on the baking sheet for about 5 minutes to set. Then transfer them to a wire rack to cool completely, ensuring the perfect texture. Serve once cooled and enjoy their delicious crunch and chocolatey goodness.
Notes
- For extra crunch, gently toast the shredded coconut before adding.
- Do not overbake; cookies will continue to firm up as they cool.
- Chilling the dough is essential for better texture and to prevent cookies from spreading too much.
- Store cookies in an airtight container at room temperature for up to one week.
- For a nut-free variation, ensure chocolate chips and other ingredients are processed in a nut-free environment.
