Type what you have

Ingredients

• ✓ cornflake
• crispy rice cereal
• rolled oat
• all-purpose flour
• baking soda
• butter
• canola oil
• sugar
• brown sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine cornflakes, rice cereal, and oats in a large bowl. Whisk flour and baking soda together in a separate bowl.
3. 3 Beat butter, oil, and both sugars in a very large bowl until smooth. Add egg and vanilla; beat until smooth. Slowly mix in flour mixture. Stir in cereal mixture by hand.
4. 4 Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets. Flatten balls with the bottom of a glass for even cooking and crispier cookies.
5. 5 Bake in batches in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

By danasue1122

Ingredients

• ✓ cornflake
• peanut butter
• brown sugar
• corn syrup
• crispy rice cereal
• confectioners' sugar
• custard powder
• margarine
• water
• semisweet chocolate
• margarine

Instructions

1. 1 Grease an 8x8-inch square pan.
2. 2 Cook and stir peanut butter, brown sugar, and corn syrup together in a large pot over medium heat just until warm and well blended, about 3 minutes; remove from heat. Stir cornflakes cereal and crispy rice cereal into peanut butter mixture; press cereal mixture evenly into the prepared pan.
3. 3 Whisk confectioners' sugar and custard powder together in a bowl. Whisk 1/2 cup melted margarine gradually into custard mixture. Stir warm water into custard mixture to moisten to a spreadable consistency; spread evenly over cereal mixture.
4. 4 Melt chocolate with remaining 2 tablespoons margarine in a microwave-safe bowl, about 1 minute. Pour chocolate mixture over custard layer. Refrigerate cookies until chocolate is hardened, about 30 minutes; cut into 1-inch squares.

By -Becky-

Ingredients

• ✓ cornflake
• vegetable oil
• butter
• sugar
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt
• rolled oat
• walnut
• coconut

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Beat butter and sugars until fluffy. Slowly add oil and beat until oil is well incorporated. Add egg and vanilla, beat to mix.
3. 3 In a small bowl, combine flour, soda and salt. Add to butter mixture and stir just until mixed. Combine corn flakes, oatmeal, nuts and coconut and add to cookie mixture; mix just until combined.
4. 4 Use a cookie scoop to produce consistently sized cookies, but you can drop by rounded teaspoonfuls onto an ungreased cookie sheet, if you don't have a scoop. Bake at 375 degrees F (190 degrees C) for 12 minutes or until lightly browned. Since these are so rich, you can chill the individual balls of cookie dough and then freeze them in freezer bags. You can then take them directly from the freezer to the oven, just add a few minutes to the cooking time.

By Barbara Linton

Ingredients

• ✓ cornflake
• butter
• vegetable oil
• sugar
• brown sugar
• egg
• vanilla extract
• salt
• baking soda
• cream of tartar
• all-purpose flour
• oatmeal
• coconut flake
• walnut
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, beat together the butter, vegetable oil, white sugar, and brown sugar until smooth and creamy. Then add egg, vanilla, salt, baking soda, and cream of tartar, and mix with an electric mixer until slightly fluffy. With a spoon, gradually stir in flour until well mixed. Stir in cornflakes, oatmeal, coconut, walnuts, and chocolate chips. Drop by heaping tablespoonfuls onto ungreased baking sheets, 2 inches apart.
3. 3 Bake in a preheated oven for 12 minutes, or until slightly brown. Remove from oven; allow cookies to cool 5 minutes on baking sheets before removing to wire racks to cool completely.

By LCBUSDRIVER88

Ingredients

• ✓ cornflake
• chocolate chip
• peanut butter

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Combine chocolate chips and peanut butter in a saucepan over low heat; cook and stir until melted, 2 to 3 minutes. Remove from the heat and stir in cornflakes until coated.
3. 3 Drop 12 spoonfuls of cornflake mixture onto the prepared baking sheet. Chill in the refrigerator until cool, about 30 minutes.

By linda

Ingredients

• ✓ cornflake
• sugar
• corn syrup
• peanut butter

Instructions

1. 1 Combine sugar and corn syrup in a large skillet over medium heat. Cook and stir until sugar has dissolved and mixture reaches a full boil. Remove from the heat. Add peanut butter; stir until thoroughly mixed. Stir in cornflakes.
2. 2 Drop spoonfuls of dough onto waxed paper and let cool.

By bakingmom

Ingredients

• ✓ cornflake
• egg white
• white sugar
• salt
• vanilla extract
• coconut

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Grease a baking sheet.
3. 3 Beat egg white in a bowl with an electric hand-mixer until stiff peaks form.
4. 4 Gradually beat sugar, 1 tablespoon at a time, into egg whites until fully incorporated. Stir salt and vanilla extract into egg whites until thoroughly mixed.
5. 5 Fold coconut and corn flakes into the mixture.
6. 6 Drop coconut mixture by the teaspoon onto the prepared baking sheet.
7. 7 Bake cookies in the preheated oven until lightly crisp, 20 minutes.
8. 8 Transfer cookies to wire rack to cool, at least 15 minutes.

By AMYHAWK

Ingredients

• ✓ cornflake
• butter
• peanut butter
• confectioners' sugar
• milk powder
• semisweet chocolate

Instructions

1. 1 Line a cookie sheet with aluminum foil or waxed paper.
2. 2 In a medium bowl, mix together the butter, peanut butter, confectioners' sugar and powdered milk until smooth. Mix in the cornflakes. Wet hands and roll tablespoonfuls of dough into balls. Place them onto the prepared cookie sheet, cover and refrigerate overnight.
3. 3 The next day, melt chocolate in a metal bowl over simmering water, stirring occasionally until smooth. Remove bowl from heat. Using a fork, dip the balls into the chocolate and return them to the foil covered cookie sheet. Refrigerate until firm. These can be made up to a week ahead if kept refrigerated.

By Paula

Ingredients

• ✓ cornflake
• brown sugar
• white sugar
• butter
• vanilla extract
• egg
• all-purpose flour
• coconut

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Cream the butter with the brown sugar and white sugars. Add the eggs and the vanilla and beat well.
3. 3 Mix in the flour until well combined. Stir in the corn flakes and the coconut. Drop by teaspoonfuls onto a parchment lined baking sheet.
4. 4 Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes.

By Caillech

Ingredients

• ✓ cornflake
• butter
• corn syrup
• white sugar
• honey
• cream cheese
• marshmallow fluff
• strawberry
• apricot
• kiwi

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix cornflakes, butter, corn syrup, and sugar in a bowl until evenly combined; press onto a baking sheet.
3. 3 Bake in the preheated oven until crust is golden brown, about 5 minutes. Drizzle crust with honey and cool in refrigerator, about 15 minutes.
4. 4 Stir cream cheese and marshmallow fluff together in a bowl until smooth and creamy; spread over cooled crust, keeping a 1/2-inch border of crust. Chill crust in refrigerator until completely cooled, about 15 minutes.
5. 5 Arrange strawberries, apricots, and kiwi over the cream cheese layer.

By ahooper32

Ingredients

• ✓ cornflake
• butter
• sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• baking soda
• fruit jam

Instructions

1. 1 In a large mixing bowl, cream together the butter and sugar. Add the eggs and vanilla, and mix well. Sift together the flour, baking powder, baking soda and salt; add to mixture. Stir until well blended. Refrigerate dough until firm.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
3. 3 Roll dough into 1-inch balls and roll in crushed corn flakes. Place on cookie sheets, about 2 inches apart. Indent the center of each ball with your thumb and fill with jam or jelly.
4. 4 Bake for 15 to 20 minutes in the preheated oven, or until firm.

By Randy Myers

Ingredients

• ✓ cornflake
• all-purpose flour
• baking soda
• baking powder
• sugar
• brown sugar
• shortening
• egg
• rolled oat
• peanut

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Sift flour, baking soda, and baking powder together in a medium bowl.
3. 3 Cream white sugar, brown sugar, shortening, and eggs together in a large bowl with an electric mixer until smooth. Gradually add flour mixture to the wet ingredients, mixing it in on low speed until combined. Mix in oats, cornflakes, and peanuts by hand.
4. 4 Drop tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets; flatten each cookie with the bottom of a glass.
5. 5 Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 to 2 minutes before removing to a wire rack to cool completely.

By mbaas

Ingredients

• ✓ cornflake
• vegetable oil
• brown sugar
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt
• rolled oat
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 In a medium bowl, stir together the oil, brown sugar and white sugar until smooth. Mix in the egg and vanilla. Combine the flour, baking soda and salt, stir into the sugar mixture. Fold in the oats, cornflakes and chocolate chips. Drop by rounded spoonfuls onto a cookie sheet.
3. 3 Bake for 8 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Allrecipes Member

Ingredients

• ✓ cornflake
• shortening
• brown sugar
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• walnut
• oat

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. 2 In a medium bowl, cream together the shortening, brown sugar and white sugar. Stir in the egg and vanilla. Sift together the flour baking powder and salt, add to the creamed mixture and mix well. Finally, stir in the nuts, corn cereal and quick oats.
3. 3 Drop dough by heaping spoonfuls onto the prepared cookie sheets. Press down slightly with a fork. Bake for 12 to 15 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.

By herb wood

Ingredients

• ✓ cornflake
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• all-purpose flour
• rolled oat
• baking soda
• salt
• baking powder
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking soda, salt and baking powder; stir into the creamed mixture. Add the oatmeal, crushed cereal and coconut and mix until combined.
3. 3 Drop dough by teaspoonfuls onto a cookie sheet. Cookies should be about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven. Cookies should be light brown at the edges and on the bottom. Remove from baking sheets to cool on wire racks.

By Melissa J

Ingredients

• ✓ cornflake
• all-purpose flour
• salt
• butter
• egg yolk
• water
• apple
• white sugar
• cinnamon
• confectioners sugar
• milk
• almond extract

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 In a large bowl, combine flour and salt. Cut in the butter until the mixture resembles coarse crumbs. In a cup, beat egg yolk, stir the cold water into the yolk. Gradually stir the egg mixture into the flour mixture until dough can be packed into a ball. On a clean dry surface, roll out 1/2 of the dough large enough to cover the bottom and sides of a 9x13 inch pan. Lay the dough in the pan.
3. 3 Place the cornflakes over the dough in the pan. Arrange apple slices over the top of the corn flake layer. Sprinkle the sugar and cinnamon over the apples. Roll out the second half of the dough to cover the entire pan. Lay over the filling and pinch the edges of the two crusts together. Beat the egg white until foamy, and brush onto the top crust.
4. 4 Bake for 45 to 50 minutes in the preheated oven, until golden brown. Drizzle with glaze while still warm.
5. 5 To make the glaze: In a small bowl, beat the confectioners' sugar with the milk and almond extract until smooth.

By LONDONER

Ingredients

• ✓ cornflake
• butter
• sugar
• brown sugar
• egg
• vegetable oil
• vanilla extract
• baking soda
• all-purpose flour
• rolled oat
• coconut
• pecan

Instructions

1. 1 Preheat the oven to 325 degrees F (170 degrees C).
2. 2 Cream together butter, white sugar, and brown sugar in a mixing bowl until light and fluffy.
3. 3 Mix in egg, oil, vanilla, baking soda, and flour until well blended.
4. 4 Stir in oats, coconut, cornflakes, and pecans until incorporated. Drop spoonfuls onto cookie sheets. If desired, sprinkle with white sugar before baking.
5. 5 Bake in the preheated oven until lightly browned and edges are set, 12 to 15 minutes.

By Barbara

Ingredients

• ✓ cornflake
• sugar
• brown sugar
• egg
• vegetable oil
• butter
• salt
• baking soda
• milk
• cream of tartar
• rolled oat
• coconut
• vanilla extract
• all-purpose flour

Instructions

1. 1 In a small bowl, dissolve baking soda in milk. Cream together the sugars and the egg. Mix in the oil, butter or margarine, baking soda mixture and cream of tartar. Stir in the vanilla, oatmeal, coconut or chopped nuts, corn flakes and flour.
2. 2 Make small balls and flatten them with a greased and flat bottomed glass. Bake 325 degrees F (165 degrees C) for about 12-15 minutes.

By Miss Daisy

Ingredients

• ✓ cornflake
• canola oil
• margarine
• brown sugar
• sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• baking powder
• salt
• rolled oat
• semisweet chocolate chip
• walnut

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
2. 2 In a large bowl, mix together the canola oil, margarine, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, baking powder and salt; stir into the sugar mixture. Mix in the cornflakes cereal, oats, chocolate chips and walnuts. Drop by heaping teaspoonfuls onto the prepared cookie sheets.
3. 3 Bake for 12 to 15 minutes in the preheated oven, until golden brown. Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.

By Janna Dean

Ingredients

• ✓ cornflake
• ✓ cornflake
• cream of chicken soup
• chicken
• celery
• water chestnut
• mayonnaise
• onion
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix cream of chicken soup, cooked chicken, celery, 1 cup cornflakes, water chestnuts, mayonnaise, and onion together in a large bowl; spread mixture into a 9x13-inch casserole dish.
3. 3 Mix 1 cup cornflakes and melted butter together in a bowl until coated; sprinkle over casserole.
4. 4 Bake in the preheated oven until casserole is bubbling and topping is crisp, about 45 minutes.

By Susanne

Ingredients

• ✓ cornflake
• egg
• all-purpose flour
• ground beef
• onion
• salt
• black pepper
• oil

Instructions

1. 1 Beat eggs in 2 separate small bowls. Place flour and crushed cornflakes into 2 separate shallow bowls.
2. 2 Combine 1 beaten egg, ground beef, onion, salt, and black pepper in a bowl; form into 3 equal-sized patties.
3. 3 Dredge 1 patty in flour; shake off excess. Dip into remaining beaten egg. Lift up so excess egg drips back in the bowl. Press into crushed cornflakes to coat both sides. Place the coated patty, unstacked, onto a plate. Repeat with remaining patties.
4. 4 Heat oil in a large skillet over medium-high heat. Add burgers; cook 5 minutes, flip, and continue cooking to desired degree of doneness, about 4 minutes more. An instant-read thermometer inserted into centers should read at least 160 degrees F (70 degrees C).

By Yoly

Ingredients

• ✓ cornflake
• cream of chicken soup
• sour cream
• butter
• onion flakes
• black pepper
• hash brown potato
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 In a large bowl, mix together the soup, sour cream, butter, dried onion flakes, and pepper. Stir in the hash browns and 1/2 the cheese. Pour into the prepared baking dish, sprinkle with remaining cheese, and top with crushed cornflakes.
3. 3 Bake 45 minutes in the preheated oven, or until cheese is melted and bubbly.

By Louise

Ingredients

• ✓ cornflake
• potato
• butter
• cream of mushroom soup
• sour cream
• cheddar cheese
• green onion
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 1/2-quart casserole dish.
2. 2 Fill a large pot with lightly salted water and bring to a boil. Add whole unpeeled potatoes and cook until tender, 25 to 30 minutes. Transfer potatoes to a cutting board; discard water. When cool enough to handle, peel potatoes and grate into a medium bowl.
3. 3 Melt 1/4 cup butter in a large skillet over medium heat. Stir in soup; cook until begins to bubble. Remove from stove; stir in sour cream, Cheddar cheese, and green onion, then stir in potatoes. Pour mixture into the prepared casserole dish.
4. 4 Shake cornflake crumbs and 2 tablespoons melted butter together in a resealable plastic bag until combined. Sprinkle over top of casserole.
5. 5 Bake in the preheated oven for 45 minutes.

By Jenn Harmon Jones

Ingredients

• ✓ cornflake
• milk
• egg
• flour
• garlic powder
• salt
• black pepper
• chicken breast

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Stir milk, egg, flour, garlic powder, salt, and black pepper together in a bowl.
3. 3 Dredge each chicken breast in milk mixture; roll in cornflakes to coat. Transfer to a baking sheet or dish.
4. 4 Bake until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Sara M

Ingredients

• ✓ cornflake
• egg
• pesto
• salt
• parmesan cheese
• cantanzaro herbs
• granulated garlic
• salt
• chicken tender

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Mix together egg, pesto, and salt in a shallow dish. In a separate dish mix together cornflake crumbs, Parmesan cheese, cantanzaro herbs, garlic, and salt.
3. 3 Dip each piece of chicken piece first in egg wash, then dredge through the cornflake mixture, shaking off excess breading. Place chicken pieces in the air fryer basket.
4. 4 Air fry for 5 minutes, rearrange chicken pieces, and fry until no longer pink in the center and the juices run clear, about 5 minutes more.

By thedailygourmet

Ingredients

• ✓ cornflake
• zucchini
• red bell pepper
• cheddar cheese
• olive oil
• basil
• egg
• salt
• pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
2. 2 Combine zucchini, bell pepper, cornflakes, cheese, oil, basil, and eggs in a large bowl. Season with salt and pepper to taste.
3. 3 Spread evenly into the prepared baking dish.
4. 4 Bake in the preheated oven until top is golden brown, about 45 minutes.

By Maria

Ingredients

• ✓ cornflake
• chicken
• celery
• almond
• mayonnaise
• sour cream
• american cheese
• lemon juice
• onion

Instructions

1. 1 Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Combine chicken, celery, almonds, mayonnaise, sour cream, American cheese, lemon juice, and onion in a bowl; transfer to the prepared baking dish. Top with crushed corn flakes.
3. 3 Bake in the preheated oven until heated through, 45 to 60 minutes.

By Amy Brolsma

Ingredients

• ✓ cornflake
• hash brown potato
• butter
• cream of chicken soup
• american cheese
• sour cream
• salt
• onion
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish.
2. 2 Place potatoes in bottom of prepared dish.
3. 3 Combine the 1/2 cup butter, condensed soup, cheese, sour cream, salt and onion; mix well and pour over potatoes. Top with crushed corn flakes and drizzle with 1/2 cup melted butter.
4. 4 Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes.

By SUZANNE

Ingredients

• ✓ cornflake
• hash brown potato
• cheddar cheese
• cream of chicken soup
• sour cream
• butter
• onion
• salt
• black pepper

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine hash browns, Cheddar cheese, condensed soup, sour cream, ½ cup melted butter, onion, salt, and pepper in a large bowl.
3. 3 Transfer mixture to a 3-quart casserole dish.
4. 4 Add remaining 1/4 cup melted butter and cornflakes to a saucepan over medium heat; stir gently until cornflakes are coated in butter.
5. 5 Sprinkle cornflake mixture on top of casserole.
6. 6 Cover casserole and bake in the preheated oven until hot and top is crispy, about 40 minutes.
7. 7 Serve warm and enjoy!

By CMANSKY

Ingredients

• ✓ cornflake
• hash brown potato
• cream of chicken soup
• cheddar cheese
• sour cream
• butter
• onion
• salt
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix hash browns, Cheddar cheese, condensed soup, sour cream, ½ of the melted butter, onion, salt, and pepper in a bowl. Transfer mixture to a 9x13-inch baking dish.
3. 3 Sprinkle cornflakes on top, then drizzle with remaining melted butter.
4. 4 Bake in the preheated oven until casserole is bubbling around the edges and the top is golden brown, 1 hour to 1 hour 30 minutes
5. 5 Serve and enjoy!

By missbutterbean