Go Back
+ servings

Thick & Crunchy Chocolate Chip Cookies with Corn Flakes

Thick & Crunchy Chocolate Chip Cookies with Corn Flakes. When made without the chocolate chips, they are known at World's Best Cookies.
Course Dessert
Cuisine American
Keyword Corn Flakes
Prep Time 1 hour 10 minutes
Cook Time 13 minutes
Total Time 1 hour 23 minutes
Servings 40
Author Cookie Madness


  • 3 1/2 cups all purpose flour or white whole wheat 440 grams -- Weigh or measure by spooning and sweeping.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 tsp salt 5 ml
  • 1 cup butter 2 sticks – salted (230 grams)
  • 1 cup packed brown sugar – 220 grams
  • 1 cup granulated sugar or evaporated cane juice sugar 199 grams
  • 1 large egg
  • 1 tablespoon vanilla extract 15 ml
  • 1 cup vegetable oil 240 ml
  • 1 1/2 cups corn flakes lightly crushed after measuring
  • 1 1/2 cups quick cooking not instant oatmeal
  • 1 cup toasted chopped pecans 60 grams
  • 2 cups semisweet or bittersweet chocolate chips 336 grams


  • Don't preheat oven yet -- dough needs to chill.
  • Mix together flour, baking soda, baking powder and salt. Set aside
  • In a mixing bowl, cream butter and both sugars, then beat in egg and vanilla. Stir in oil.
  • Add flour mixture and stir until it is almost fully incorporated, then stir in the corn flakes, oatmeal, pecans and chocolate chips. Continue stirring until flour disappears.
  • At this point the dough should be thick enough to scoop, but if you find that it is not let it sit or chill for a few minutes.
  • Using a medium size cookie scoop, scoop out rounds of dough and place them on dinner plates or something you can fit in the refrigerator. After scooping out the rounds, gently press them down slightly so that they are about 2/3 of an inch thick. If you feel they are too sticky to press, do the pressing after you chill. Cover and chill for about an hour.
  • Preheat oven to 350 degrees F. (or it's 175 degrees C).
  • Arrange rounds about 3 inches apart on ungreased cookie sheets.
  • Bake for 13-15 minutes. Baking them longer should make them a bit crunchier.


I've made these many times, but I tend to always halve or even quarter the recipe. After it is mixed, the dough should be fairly easy to scoop and shape, though the oil might give it a slightly crumbliness. It shouldn't be too greasy, nor should it be too dry.
I shape the cookie dough, put it on plates, cover and chill for at least an hour so that the flour can soak up all the moisture. You can bake the cookies right after mixing, but they might spread less uniformly.