A couple of months ago, I went to the opening of Sprinkles in Nashville. I was thrilled to get a swag bag with yes, cupcakes. I was even more excited though about the cookies included. I had no idea Sprinkles even had cookies! Oh, do they have cookies. The most amazing cookies.


The Salted Oatmeal Cornflake Cookie blew me away. Like the best thing I’ve ever eaten. Like the best cookie in the world. A-mazing.


I know what you’re thinking … an OATMEAL cookie? With all the cookies out there—chocolate chip, peanut butter, sugar, snicker doodle—an oatmeal cookie is the best ever? Yep, this oatmeal cookie is the perfect balance of soft and crunchy, sweet and salty.


I knew I had to figure out a copy cat recipe asap. After weeks of working on it (I know, I know, tough job), the secret is revealed. I have made these so many times and everyone I’ve taken them to is blown away by how good they are. Like the “best cookie ever.” Told ya.



Salted Oatmeal Cornflake Cookies
1 cup butter, room temperature
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups quick-cooking oats
2 heaping cups corn flakes
Sea salt

Preheat the oven to 325 degrees F (165 degrees C).

In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter, brown sugar, and white sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla. In a separate bowl, whisk together the flour, baking soda, and salt; add flour mixture to the creamed mixture with the mixer on low until just blended. Mix in the quick oats until just incorporated. Remove bowl from mixer and add corn flakes, gently folding to mix as to not crush the corn flakes.

With a spoon, scoop out dough and roll between palms of hands to create a walnut size ball. Do not use a cookie scoop as it will crush cornflakes. Repeat until all the dough is rolled into balls (makes approx. 18 large cookies). Place dough balls on a cookie sheet and place in refrigerator for at least 30 minutes.

Remove dough from refrigerator and arrange on a cookie sheet leaving 2 inches between each cookie. Flatten each dough ball with fingers or bottom of a glass (reshaping edges of dough if needed to make a round cookie) and sprinkle top of each cookie with sea salt.

Bake for 12 to 15 minutes in the preheated oven. Bake in multiple batches if needed. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.


You might also like:
Chocolate Chip Cookies and Milk Cake
Warm Banana Cake Topped with Vanilla Ice Cream, Warm Caramel, Almond Toffee and Toasted Pecans
Chocolate Chip Cookie Dough Sandwich Cookies
The “Nashville Cookie”