Ingredients for World's Best Cookies Aka That 70S Elusive Cornflake Cookies
- 1 cup (2 sticks) unsalted butter, softened
- Vegetable Oil
- White Sugar
- Brown Sugar
- 1 large egg
- Corn Flakes
- Nuts
- Quick Cooking Oatmeal
- Flour
- Baking Soda
- Salt
- Vanilla Extract
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this World's Best Cookies Aka That 70S Elusive Cornflake Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make World's Best Cookies Aka That 70S Elusive Cornflake Cookies
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, ¾ cup granulated sugar, and ¾ cup packed brown sugar until light and fluffy. Beat in 1 teaspoon vanilla extract and 1 large egg.
- Stir in ½ cup vegetable oil.
- In a separate bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Gradually add to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 5 cups cornflakes.
- Roll dough into walnut-sized balls (approximately 1 inch in diameter).
- Place balls onto prepared baking sheets, leaving about 2 inches between each cookie.
- Dip a fork in water and flatten each cookie ball slightly.
- Bake for 10-12 minutes, or until edges are golden brown.
- Let cool on baking sheets for a minute or two before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
70g
Fat
32g
Carbs
12g
