STOP what you are doing and bake these now! I mean it.
Once upon a time when I was in Boston there was a place called Paradise Cookies in the mall at Prudential Center. They could almost bring me to tears their cookies were so amazing. Normally I can take or leave oatmeal cookies, but their oatmeal cookies had something special inside (like secret ingredient special) that made me love them. I SWORE it was cornflakes. I asked them. They said they didn’t. I insisted they did and asked if they could ask someone else, and still I was told no. In my heart, I think it was cornflakes.
Anyway, since then I’ve wanted to create a cookie with cornflakes. This is my dream cookie. Since they have cornflakes AND oatmeal, I’m pretty sure they can be considered breakfast. The oatmeal adds a texture and chewiness. If you don’t like oatmeal cookies you will still LOVE these because they just have a little bit of oatmeal in them, they are not oatmeal cookies. Promise 😉
Chocolate Chip Cookies (FULLY LOADED)Print Recipe
- 1 cup Unsalted Butter (2 sticks), Room Temperature
- 1 1/2 cups Brown Sugar*
- 2 Eggs, lightly beaten
- 2 tsp Vanilla Extract
- 2 cups All Purpose Flour
- 1 tsp Salt
- 1/2 tsp Baking Soda
- 1 cup Oatmeal
- 1 cup Cornflakes (slightly crushed*)
- 1 cup Chocolate Chips (I suggest Hershey's Semi-Sweet chips)
Preheat Oven to 350°
In a large bowl, blend Brown Sugar and Butter on low/medium speed until fully combined and fluffy, about 90 seconds. Use a rubber or silicone spatula to scrape down the side of the bowl. When butter clumps up inside the beater "cage", turn off the beater and use the spatula to push out the clumped butter, then continue to beat together until desired texture achieved.
Add Eggs and Vanilla Extract. Beat on medium speed until fully combined, about 60 seconds.
In a Medium bowl, add Flour, Salt and Baking Soda. Mix to combine by hand using a wire whisk or fork.
Add Flour mixture to the large bowl, in 2 parts (half at a time) beating to combine after each part. Use a rubber or silicone spatula to scrape down the side of the bowl. once fully combined you have made your cookie dough.
Add all mix-ins (Chocolate Chips, Crushed Cornflakes and Oatmeal). Mix everything together using a wooden or other firm spoon to incorporate all mix-ins evenly throughout cookie dough.
Scoop dough onto cookie sheets. Ensure cookies are spaced at least 2 inches apart on all sides to allow room to expand. Using a "cookie scoop" bake time will be about 12-13 minutes, until edges are golden browned.
This recipe will yield 36-38 small cookies. For larger cookies, using an "ice cream" size scoop bake time will be 14-15 minutes, until edges are golden brown. This recipe will yield about 18-20 larger cookies. For more scoop size info, see notes below.
*To make your own Brown Sugar, combine 1 1/2 cups white granulated sugar with 2 tbsp of molasses and blend with a fork, crushing and separating all lumps until sugar is brown. *Crush the Cornflakes down into the measuring cup with your fingers, adding more and crushing down until the cup is full of crushed cornflakes. They should be about the size of the oatmeal. *The Cookie Scoop I use (with a push release) is a 1.5 tablespoon capacity (12 min bake time). On most occasions, I use this smaller size. For ice cream sandwiches I make them larger using an Ice Cream Scoop size, also a push release scoop, with a 3 tablespoon capacity. The larger cookies are about 4 inches across.