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Corn Flake Oatmeal Cookies

For something a bit different in the cookie world, try these Corn Flake Oatmeal Cookies! They’re chewy with a bit of crunch and sweetness from the cereal. A crowd-pleaser, for sure!

Corn Flake Oatmeal Cookies are soft, chewy, and crunchy all at the same time. These always disappear so quickly! - Bake or Break

A few times every year, I get hit with an overwhelming urge to do some serious sorting, organizing, and purging of as many things as possible. Inevitably, I have to make some tough calls on some items. And one of the hardest things to thin out is my cookbook collection.

I have so many, and it seems I’m always adding more. But, believe me, a small New York apartment will make you a little more aggressive in your culling. I can never seem to get rid of community cookbooks, though. You know, the cookbooks put together by different organizations for charity or fundraising. The way I see it, people contribute their very best recipes to those books. They are a treasure trove of delicious food!

During one of my recent organizing stints, I made a stack of all of my community cookbooks and set out to try to pick out a few to keep. Not surprisingly, I kept every single one of them. And I rediscovered the recipe for these corn flake oatmeal cookies!

Corn Flake Oatmeal Cookies are soft, chewy, and crunchy all at the same time. These always disappear so quickly! - Bake or Break

These cookies start out much like any vanilla cookie – sugar, butter, vanilla. But then corn flakes, oats, and pecans get added to the dough, and they become something irresistible! The cookie itself is wonderfully soft. The oats make them a bit chewy. The texture of the corn flakes changes a bit as the cookies bake, but they still maintain a lot of their crunch. And the nuts provide even more crunch. All of that means you have a cookie that’s soft and chewy and crunchy all at the same time!

A cursory glance at a plate of these cookies may not stir much excitement. They’re quite beige, aren’t they? But a single bite of one of them will have you reaching for more. This is a great cookie alternative when you’re looking for something a bit different. Just be sure to save a few for yourself before you serve them. They usually don’t last long!

Corn Flake Oatmeal Cookies

Yield 48 cookies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Corn Flake Oatmeal Cookies are soft, chewy, and crunchy all at the same time!

Corn Flake Oatmeal Cookies served on a plate


  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (226g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) firmly packed light or dark brown sugar
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (58g) corn flakes
  • 3/4 cup (74g) old-fashioned rolled oats
  • 1/2 cup chopped pecans (or other nuts)


  1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
  2. Whisk together the flour, baking soda, and salt. Set aside.
  3. Using an electric mixer on medium speed*, combine the butter, brown sugar, sugar, eggs, and vanilla until thoroughly combined.
  4. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Fold in the corn flakes, oats, and pecans.
  5. Drop the dough by tablespoonfuls onto the prepared pans. Bake 8 to 10 minutes, or until the edges are lightly browned.
  6. Cool on the pans for 10 minutes. Then transfer the cookies to a wire rack to continue cooling.


*You can also mix these by hand if you prefer.

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    30 Comments on “Corn Flake Oatmeal Cookies”

  1. Beige food is ALWAYS the best food!! Dying to try these cookies!

  2. These sweet & soft-but-crunchy cookies are so good that hubby & I couldn’t stop reaching for another every chance we got. I made them as written except he is diet-restricted from most nuts, so I left them out. The mechanics are a bit challenging early-on, but like pancakes — You start getting ideal results w/the 2nd batch. NOTE TO SELF: Remember to drop them by scant or level TB’s, cook them the full 10 min & DO NOT shorten the cooling time. If you make them larger, they’ll spread & run together … If you cook them any less than 10 min, they’ll be underdone … & if you handle them too soon, they’ll crumble or be oddly-shaped. Your reward will be some of the best cookies you’ve ever tasted. … Made for the FF&F What’s on Your Menu? Tag Game & happy I found them in your email. :-).   

  3. I love all of the textures going on! 

  4. The texture of these cookies sounds delicious!

  5. mmmm cornflake are seriously undervalued in baked goods-I need to get some so I can make delish cookies like these!

  6. Thank you for this recipe.  It brought back memories from my childhood because Mom always put corn flakes in her chocolate chip cookies!  These were wonderful.  We found the texture was best and the crunch factor preserved by storing the cookies NOT airtight.

  7. Made this today . And we love them. The cornflakes make the cookie taste so much better. 

  8. These had a great taste, but lost their crunchiness quickly. I was wondering if creaming the butter instead of melting could possibly help, or something else. They were still very chewy the next day but almost all crunch was gone. Could tossing the flakes with flour first before folding in help perhaps? Normally, I would be up for an experiment to find out but am “crunched” for time leaving town tomorrow and would like them to stay crunchy for Thursday. Thanks!

    • Hi, Donna. I’ve only made these with melted butter, but softening the butter might help. It will, of course, change the overall texture a bit, but it should still work. You might also try chilling the dough for an hour or so before baking.

  9. Wow, what a great cookie recipe Jennifer. I made these for my husbands lunch. He is one happy camper. I did omit the nuts as he is allergic, but added coconut instead. It worked great in these delicious cookies. They were crisp, yet tender and full of a lovely butter flavor. The cornflakes and oatmeal give the cookie a lovely texture. Thank you so much for sharing these quick and easy to make treats. Made for Best of 2016.

  10. Wthese are damn good 😉

  11. Made them last night to bring to work today. I baked the whole batch and they were gone before lunch. There are only 22 people in my office! Thank you so much for a wonderful recipe.

  12. I have 2 bananas that I need to use and read where 1 banana can be substituted for every egg in recipes, so here goes! I’ll let you know how they turn out.

  13. The cookies (substituting 2 bananas for eggs – above) do not look as pretty as yours because they deflated after removing from oven but the taste is wonderful – like toffee and so chewy good! Would be good for anyone with egg allergy. I will make your recipe as written next time because it would be like a totally different cookie!.

  14. I made these with a few substitutions. We used half butter and half coconut oil. We were out of nuts, so we did 1/3 cup of raisins and 1/3 cup of m&ms. Last substitute was 1/2 t. vanilla and half t. of almond extract. Very pretty and super yummy cookies!!

  15. My husband wanted Ranger Cookies but I found this recipe instead. Before putting them in the oven, I crushed more cereals and rolled each dough to have those extra crispy texture on the outside. My husband said these are the best Ranger Cookies ever!!! ❤️

  16. Just made these because I had some Organic Trader Joe’s Purple Cornflakes that no one was eating. And used Earth Balance and Flax seed ‘eggs’ as we’re vegan. And used coconut sugar to keep the glycemic index down.  The cornflakes won’t be wasted now!  They turned out wonderfully!

  17. I made a Half batch and used 5 T butter and 3T peanut butter. A success. My cornflakes were all different sizes. Next time i will break them up to be a uniform size. Great recipe.

  18. Hi, I made these tonight, but only had cinnamon toast frosted flakes so I used them , turned out wonderful. My husband can’t get enough. He loves them .. thank you for the recipe.

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