What’s your favorite type of cookie? I love a good chocolate chip or sugar cookie or – ooh! a french macaron – oh yes, please. But I think my very favorite type of cookie has to be a good old fashioned chewy, buttery oatmeal.
So, when I saw a Salted Oatmeal Cornflake cookie at Sprinkles Cupcakes, I had to give it a try, and oh, it is so good! After I tried it, I had to try and recreate it at home.
My game plan was to basically take a yummy chewy oatmeal cookie, stuff it full of cornflakes and sprinkle some extra salt on top.
The result is so yummy!
It’s not necessarily a perfect copy of the Sprinkles cookie, but it is delicious in it’s own right – salty, sweet, chewy, and buttery.
I tried a few different versions, and this version was my favorite. Enjoy!
Salted Cornflake Oatmeal Cookies
- 1/2 cup softened unsalted butter
- 1/2 cup shortening
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 Tb pure vanilla extract
- 2 tsps baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 2 cups all purpose flour
- 1 cup old fashioned rolled oats
- 2 cups lightly crushed cornflakes
- Coarse Kosher salt (for sprinkling)
- Preheat oven to 350 degrees. Cream together softened butter, shortening, and sugars until light and fluffy.
- Beat in eggs one at a time until combined.
- Mix in vanilla extract, baking soda, baking powder, and salt.
- Stir in flour, oats, and cornflakes just until combined.
- Roll dough into balls of about 2 Tbs and place on baking sheet lined with parchment paper. Lightly flattened balls and sprinkle tops with coarse salt.
- Bake in a 350 degree oven until edges turn golden brown (about 8-10 minutes). Let cool on sheet for a few minutes and then move to cooling rack.