These Cornflake Cookies with oatmeal, sunflower seeds, chocolate chips, and more have something for everyone! (Note: This post contains affiliate links.)
Remember that time I made those Banana and Cereal Muffins because I had a box of cornflakes I didn’t know what to do with? I found myself in that situation again after buying another box of this cereal for Skinny Fried Chicken a few weeks ago. If there is any other choice, my boys never pick cornflakes for breakfast, so I have to think of ways to cook with them. I noticed a recipe for “Ultimate Cornflake Cookies” on the back of this particular box and decided to try it with a few changes.
These cookies seriously have something for everyone: Cornflakes (of course), oatmeal, peanut butter, chocolate chips, and even sunflower seeds. Some of that stuff is really good for you, so go ahead and eat an extra one. Or have one for breakfast. That’s totally fine. Cereal and oatmeal are breakfast foods.
When it comes to stirring in your cereal, chocolate chips, and sunflower seeds, you can change up those three ingredients however you like. You could use a different crushed cereal besides cornflakes, but then you’ll have to change the name of the recipe. You could use M&M’s instead of chocolate chips or coconut instead of sunflower seeds or really anything that suits your fancy! (You could even add raisins if you must. Just don’t tell me about it.)
When I told my friend, Jen, about these cookies, she said they sounded like Ranger Cookies. I had never heard of such a thing. This always happens, like when she asked if I had a spiralizer, and I thought she was talking some sort of hair styling tool. She is much more savvy than me and always introducing me to new things. It seems that Ranger Cookies have oatmeal and cornflakes too, so sub out the sunflower seeds for coconut, and I think that’s what you’ll have here. Whatever you call these cornflake cookies, I’m sure your family is going to love them!Print
- 1/2 cup unsalted butter softened
- 1/2 cup white sugar
- 1/3 cup brown sugar
- 1/2 cup peanut butter
- 1 egg
- 1/2 teaspoon vanilla
- 1/2 cup all purpose flour spelt or whole wheat flour both work great
- 1/2 cup rolled oats instant or quick cooking
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup cornflakes cereal crushed
- 1/3 cup chocolate chips
- 1/3 cup shelled sunflower seeds roasted and salted
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
Cream together butter and sugars on medium speed of an electric mixer or vigorously by hand until well blended and fluffy. Mix in peanut butter, egg, and vanilla until smooth.
Stir in flour, oats, baking soda, and salt until dry ingredients are completely mixed in. Stir in cornflakes, chocolate chips, and sunflower seeds until incorporated.
Using a medium cookie disher or a tablespoon, place balls of dough two inches apart on the prepared baking sheets. Bake in preheated oven for 12-15 minutes, until edges are brown. Allow cookies to cool completely on baking sheets or a wire rack before storing.
If you substitute a less salty stir-in than the sunflower seeds listed in the recipe, increase salt to 1/2 teaspoon.
- Prep Time: 15
- Cook Time: 15
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