These Salted Oatmeal Cornflake Cookies certainly hit the spot when you’re after a breakfast cookie that’s not too sweet, but satisfies the craving for cereal at 4pm. Toasting the raw oats adds depth and a rich caramel-like flavour that complements the cornflakes perfectly. Use brown sugar rather than caster sugar in these to enhance that rich, more complex flavour.
Secrets for making these Salted Oatmeal Cornflake Cookies:
I promise you, if you follow these simple tips, these cookies will taste UNREAL. Yes, it’s hard to resist baking them right away and yes, the flaky sea salt is a small ingredient you could omit, but they just won’t be the same. Here are my cornflake cookie rules:
- Toast your oatmeal. Yes, you can throw the oats in as they are but toasting them alls extra depth to that caramel flavour.
- Don’t over-mix the cookie dough. Over-mixing the dough can lead to excess gluten development, resulting in dense cookies.
- Rest the dough. Chilling your cookie dough in the fridge for at least 4 hours (but preferably overnight) allows the flour to hydrate and gives the other ingredients time to blend ā resulting in a richer, more well-rounded flavour profile.
- Use a cookie scoop. For evenly sized cookies, use a scooper that can hold around 50g of dough.
- Underbake slightly. Your cookies will continue to bake on the hot oven tray once removed from the oven. They should be golden brown, crackly and crisp on the edges but slightly soft in the centre.
What make these Salted Oatmeal Cornflake Cookies so good?
- Chewy interior, crunchy exterior
- Delicious caramel flavour contrasted with flaky sea salt
- Can be frozen
- Easy to make with store cupboard basics
- Perfect for any time of day
Salted Oatmeal Cornflake Cookies
Ingredients
- 227 g unsalted butter
- 385 g dark muscovado sugar
- 100 g caster sugar
- 3 large free-range eggs
- 1 tbsp vanilla bean paste
- 417 g plain flour
- 1.5 tsp bicarbonate of soda
- 150 g rolled oats toasted
- 100 g cornflakes
- Pinch fine sea salt
- Flaky sea salt for sprinkling
Instructions
- Preheat oven to 180C. Spread your oats on a baking tray lined with parchment and toast for 10 minutes. Set aside to cool.
- Beat the butter and sugars together on medium speed until light and fluffy, about 5-8 minutes.
- Add the eggs and vanilla bean paste and beat for another 5 minutes.Ā
- In a separate bowl, mix together your dry ingredients: plain flour, salt, bicarbonate of soda and oats. Slowly add to the butter egg mixture in thirds, combining in between and scraping down the sides of your bowl to get everything mixed in nicely.
- Add cornflakes and mix with a spoon until combined.
- Refrigerate dough for at least 4 hours, although preferably overnight before baking.Ā
- When youāre ready to bake your cookies, bring the dough back to room temperature whilst you preheat the oven to 160C fan (Iāve lowered the temperature as this seemed to work better with my fan oven).Ā Line your baking tray with parchment paper.
- Measure out 50g balls of cookie dough and place about 3 inches apart on the baking tray.Ā
- Flatten slightly with your fingers (or the back of a spoon, dipped in flour to prevent sticking) and then grind or sprinkle some rock salt on each one.Ā
- Bake for 13-16 minutes, keeping an eye on them. They should be golden on the outside butĀ stillappear slightly wet in the middle. This is important as it gives you the āchewā.Ā
- Once theyāve finished baking, let the cookies cool on your baking tray before transferring to a wire rack to cool completely.Ā
Notes
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