World's Best Cookies Aka That 70s Elusive Cornflake Cookies Recipe - (2024)


Community Pick

Submitted by Loves2Teach

"This wonderful recipe was in circulation when I was a kid in the 70s. Years later, a woman brought a tray of these to the office, which I instantly recognized as THOSE COOKIES FROM MY CHILDHOOD, and she refused to give me the recipe (said it was her babysitter's secret recipe)! I searched online (tried several recipes) and asked my friends and family off and on if they'd heard of it, for 10 years. I finally JUST found this online! They are SO GOOD! Bake them for your friends and family and share the recipe with the WORLD! Note, the number of cookies you get will vary - depending on how big you roll the balls."


World's Best Cookies Aka That 70s Elusive Cornflake Cookies Recipe - (2) World's Best Cookies Aka That 70s Elusive Cornflake Cookies Recipe - (3)

photo by Jonathan Melendez World's Best Cookies Aka That 70s Elusive Cornflake Cookies Recipe - (4)

World's Best Cookies Aka That 70s Elusive Cornflake Cookies Recipe - (5) World's Best Cookies Aka That 70s Elusive Cornflake Cookies Recipe - (6)

World's Best Cookies Aka That 70s Elusive Cornflake Cookies Recipe - (7) World's Best Cookies Aka That 70s Elusive Cornflake Cookies Recipe - (8)

World's Best Cookies Aka That 70s Elusive Cornflake Cookies Recipe - (9) World's Best Cookies Aka That 70s Elusive Cornflake Cookies Recipe - (10)

World's Best Cookies Aka That 70s Elusive Cornflake Cookies Recipe - (11) World's Best Cookies Aka That 70s Elusive Cornflake Cookies Recipe - (12)

Ready In:


4 dozen




  • 1 cup butter
  • 1 cup vegetable oil
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 egg
  • 1 cup crushed corn flakes
  • 1 cup chopped nuts (I use walnuts or pecans)
  • 1 cup quick-cooking oatmeal
  • 4 cups flour, decrease to 3 1/2 cups for a chewier cookie
  • 1 tablespoon baking soda
  • 12 teaspoon salt
  • 2 teaspoons vanilla extract



  • Preheat oven to 325.
  • Cream butter, sugars, vanilla and egg.
  • Add oil.
  • Mix in dry ingredients.
  • Form dough into walnut sized balls.
  • Place on cookie sheet and flatten with a fork dipped in water.
  • Bake for 10- 12 minutes.
  • Cool on pan for a minute or two, then transfer to a rack to cook.

Questions & Replies

World's Best Cookies Aka That 70s Elusive Cornflake Cookies Recipe - (13)

  1. I make choc. chip cookies w/ a cup of corn flakes, its really good


  2. I just made these cookies for the first time. I made them chewy. They were beautiful in the pan, but all I could taste was flour. I went exactly by recipe. What happened?


  3. I have had crispy corn flake cookies and love them. Does this recipe produce crispy cookies not chewy ones?

    John H.



  1. I'm rating these as FIVE stars in spite of the somewhat *vague* directions given, because the cookies were very good and very *different*. They are even a little bit on the delicate side (too delicate-tasting for me to be okay with adding chocolate chips...and I *love* chocolate). My cookies turned out as pictured by Sadielady. A person needs to go in expecting these cookies to be chewy in the center and slightly crunchy around the edges. I love the texture. It reminds me of the chewiness of an oatmeal cookie and the "crunch" that coconut lends (although I despise coconut, so it's only texture I speak of there.) I had absolutely NO problems with the dough being crumbly. I used room temp butter and at the creaming step, I let my Kitchenaid mixer go at low speed just mixing away while I prepared the dry ingredients. I used 3 3/4 Cups flour (as opposed to the full 4 C). I also used old-fashioned oats (no q.c. oats on hand). I added the dry ingredients all at once with no trouble. I used a medium scoop and pressed the cookies slightly out as you would do with a sugar-cookie with fork (pressing down, turning the fork 90 degrees and pressing down again.) The cookies should be placed about 1.5 - 2 inches apart on an UNgreased cookie sheet. The cookies spread a little and I had a yield of 54 (2.5 inch diameter) cookies. Also, don't forget to add the vanilla in, as that is not in the instructions!!! I added mine in between steps three and four. (This could possibly solve the "crumbly dough" issue???) I'll keep this recipe for it's out-of-the-ordinary flavor and for it's simplicity! ~Jeff's Girl Way Out West

    Jeff's Girl Way Out West

  2. I was looking for an interesting cookie to round out my selection of cookies that I give to friends at Christmastime. This one looked very different and I gave it a try. It is very good and has a wonderful crunch to it and a great buttery, vanilla flavor. One of my sons is away at college out of state and he told me today that this is by far his and his dorm mate's favorite cookie out of all the different kinds that I send him. My younger son loves them too and requested that I make this to send to him at Summer Camp with the Boy Scouts. I am making my boys a family cookbook of all their favorite recipes and both told me today that this recipe MUST be included! Thank you so much for posting this recipe, I hate it when people don't share!

    Georgia R.

  3. I made these for a Cub Scout campout. We have to be careful due to food allergies. All the boys could eat these. I made nearly 200 cookies and they were gone the first night! Everyone loved them. I think the Scout leader ate a couple of dozen himself! Thanks for sharing!

  4. I finally found the recipe...THANK YOU...I won 1st place in the county fair in Michigan when I was 9 years old making cornflake cookies. They are so so good. I haven't made them in over 30 years and I am so happy to have found the correct recipe so I can make these for my kids...Thank you for the recipe.....


  5. Heavenly! I used sliced almonds and Total cereal, and snuck in half a cup of raisins...this goes in my file, for sure. They're warm out of the oven as I type this, and my husband will have a fit for these when he gets home. Better make sure I've got milk!:):)

    La Dilettante

see 78 more reviews



  1. These were delicious! I added a bag of chocolate chips. I used Krispix cereal instead of corn flakes since that's what I had on hand.


  2. Loved this cookie! Was out of cooking oil so i substituted 1 cup of pureed pumpkin (needed to use it, had been in the freezer since Halloween! ) and was concerned about flavor so added 1/2 tsp each of all the pumpkin pie flavors, like ground allspice, ground cloves, ginger, cinnamon, and nutmeg in addition to the already called for vanilla. oh yeah, used 2 eggs instead of one because I wasn't sure what leaving out 1 entire cup of oil would do... Also, out of butter, so substituted 1 cup butter flavor Crisco shortening. Was so good, I made a 2nd batch the same day! I forgot the cloves and allspice on my 2nd batch and they were not nearly as good, those spices important! Also, on my second batch I didn't crush the cornflakes as much as the first time and the texture was improved by the coarser flakes. Baked them on parchment paper, made 7 dozen cookies, dropped from rounded tablespoon. Am lazy so substituted self-rising flour for the all-purpose and rising agents and salt. Last but not least, was so pleased with being able to reduce the fat so drastically without losing results that I cant wait to make these using mashed banana or applesauce and adding raisins, too! Yummy!

  3. Great cookie, but VERY greasy. My g/f and I have named them "Death Cookies" because of the 345 calories PER COOKIE. 2 tips: 1) Remember to put in the vanilla (I put it in at Step 4) and 2) Use Baking POWDER instead of Baking SODA. I learned in a previous recipe that there's a difference. Maybe baking soda works, but I used baking powder and they tasted great (i.e. no bitterness). Plus, I made 40 cookies out of one batch.


  4. A real kid pleaser and adult pleaser if l might say so. A good way of eating healghy cookies, but be prepared to eat more then one! I followed everything and when l stared to mix all ingredientes, l found it crumbly soo, instead of using more oil or butter l used a bit of milk to form the right consistency. Dont flatten them out too much or they will turnout to pancake thickness. Keep an eye on them they burn easy. I used waxed paper, clean off the crumbs after each batch because as l said they burn easy and you wouldnt want a burned taste to the cookies. Thanks for posting




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