Oldies but goodies (Cornflake cookies)

Cornflake cookies must be THE most successful bit of marketing ever.. Surely the person who dreamed up the first marketing plan to recognize the potential of putting a recipe on the side of a box should get a noble peace prize (well it prevented a lot of nastiness in our house). Everyone knows that people do not communicate at breakfast… it is far more polite to read the cornflake packet and ignore your siblings, so this recipe must be the most read recipe of all time.

Kellogg’s began in Michigan, USA and did not arrive in Sydney, Australia until 1924. The original source of the recipe, is unknown, but seems to have became popular, during the depression around the 1930s, in Australia the biscuits became more prominent in the 1970s and I guess with the arrival of American movies and serial TV shows like M*A*S*H, Australians gradually adopted American culture and biscuits became cookies.

Back when I was a boy… (Groan not again I hear the kids say) my mother being an Australian mum would have baked cornflake biscuits (and when I was big enough to see over the top of the kitchen bench, I did too) but things move on and times change so when I wanted to bake some cookies, I had to improvise and Kellogg’s Crunchy Nut cookies were born. This particular cereal makes a great alternative to cornflakes they add a nutty flavor, sugar and crunch.

Now there is not much new that I can add to a recipe that has been doing the rounds of Doctors surgeries and other waiting rooms, featuring in Womens Weekly and Better Homes and the like for over 40 years, but I have two tips:

Tip 1… Forget two spoons. Using an ice cream scoop makes a near perfect sized scoop of biscuit dough (ooops showing my age)… ahem… cookie dough.

Some recipe variations crush the Cornflakes\Crunchy nut and mix it through the dough; we just rolled each scoop of the dough in the cereal to cover. I guess that’s RICF for the under 21 year olds and rolling in cornflakes for the rest of us.

Both little kids and big ones just love this sort of cooking; it is easy quick and best of all has only a small wash up.
Mr R joined me in making these and we had a ball (I can’t LOL because my mouth is full of Crunchy nut)

Tip 2: Make sure you get to eat at least one, before he gets his hands on them and they all disappear!


  • 2 cups sifted plain flour
  • 1/2 teaspoon baking powder
  • 125g Butter
  • 1 cup sugar
  • 2 eggs
  • few drops vanilla essence
  • 2 cups Crunchy Nut/ Cornflakes


  • Preheat the oven to 180 degrees.
  • Cream the butter and sugar together.
  • Sift in the flour and baking powder and mix well.
  • Mix in the egg, and vanilla.
    Gently roll scoops of dough in the Crunchy Nut/ Cornflakes
  • Place balls of coated mixture onto an un-greased baking tray
  • Bake for 12-15 mins. until firmed and slightly browned.
  • Makes 10 big ones.

12 thoughts on “Oldies but goodies (Cornflake cookies)

  1. You know, I’ve long pondered the differences between cookies and biscuits. It’s kind of hard to find soft, cakey cookies like I’d get back home. Maybe that’s because I live in Queensland. To me, I associate the word “biscuit” with the crispy sweet things and “cookie” with softer confections. ??

  2. These look wonderful and I’m itching to try them. Do you know the conversion for the butter measurement and oven temp? I’m in South Carolina, USA. Thank you! Sally

  3. These are so, so good! I’ve made them twice in the last fortnight and they just get gobbled up in no time at all. Crunchy Nut cornflakes is a stroke of genius!

  4. Is there any reason the flour is added first before the eggs. I usually add eggs first. Please inform me.

  5. Just made a batch, but use plain corn flakes and added some blended almonds with the flour.
    If the dough is anything to go by these will be delicious
    Will post final taste test after families verdict..

  6. Hi I made with gluten free flour and added sultanas, walnuts chopped and chopped dried apricots
    also added a small amount of cornflour to the recipe – why can’t you buy tasty gluten free
    as good as these!!!

  7. Mum used to always add choc bits & saltanas & i prefered them squashed a bit more to make a slightly crunchy biscuit as oposed to a more soft cake like. Each to their own preference. Basic recipe is so versitile.

  8. I used to make these 45 years ago for my kids. It was plain cornflakes back then, The recipe came from Mary Berry via the BBC (UK) and were printed out on A4 sheets of paper in pink and green. I still have them. The biscuits were called Yum Yums and were always gobbled up straight away.

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