Caramel Crunch Cookies are the perfect combo of chewy and crunchy with a delicious flavor of caramel running through them!
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For the last couple of weeks, I’ve been trying hard to educate my followers about the absolute treasure trove of recipes in the archives of this blog. If you’re following me on Instagram, you saw me discuss this topic. I recently re-made and re-posted these absolutely fabulous Oatmeal Butterscotch Cookies from November of 2011(!!) on Instagram. I posted a really cool hack to take these (and any other oatmeal cookies) up a hundred notches in flavor. You can read about it here.
Going through my own archives while deliberating over which recipe to make, looking at some of the truly amazing recipes I’ve shared really inspired me to encourage all of you to go through the archives and find your new favorite. But it also inspired me to go back and reshare some old recipes that I’ve published in magazines but never posted to my blog, and I decided to start with these Caramel Crunch Cookies. This recipe was from back in 2012, before I eliminated margarine from almost all of my recipes, so I decided to give it a bit of an update and tweak the recipe a bit. The resulting cookie is, if I may say so myself, pretty darn perfect. It’s incredibly chewy, with the fantastic crunch running through it.
For those of you who don’t know this about me, I LOVE breakfast food. Obviously I’m a fan of waffles and pancakes, but even good ol’ breakfast cereal is, in my books, a pretty amazing food. And while I haven’t done this much lately, I went through a long period of putting various kinds of cereals into various kinds of baked goods. See here, here, here, and here for some examples! This old treasure was at the very beginning of that phase for me, so it’s extra fun for me to have dug this up, revamped it, and present it to you here today!
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Some FAQ:
Scroll past the FAQ to get to the recipe.
Can I freeze these cookies?
Yes, you can! You can either freeze them fully baked (that’s what I do!) or you can scoop the cookie dough into balls, freeze the balls, then bake as needed. Note that you’ll need to bake them a bit longer if the dough is frozen.
Can I use something else instead of the caramel chips?
Absolutely. You can use butterscotch chips, which will maintain the caramel notes in the cookie, or you can use chocolate chips, which will definitely change the flavor of the cookie, but still be delicious.
Can I make jumbo cookies out of this?
You sure can! Use 1/4 cup measuring cup to scoop out the dough. You’ll need to increase the baking time accordingly.
Can I use a different cereal instead of corn flakes?
While this recipe was tested and enjoyed specifically with corn flakes, another cereal with a similar shape and texture should work well instead. A fun trick you can use to see if a different type of cereal will work is to separate out a small amount of dough, mix some cereal into that, and bake them. You’ll want the cookies to cool somewhat to get the full effect of the cereal. If it’s good, add it to the rest of the dough!
- 1 cup oil
- ½ cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 1½ teaspoons vanilla extract
- 2 tablespoons corn starch
- 2¼ cups flour
- 1 cup caramel chips (butterscotch chips work too)
- 2 cups corn flakes
- Preheat oven to 375. Line two baking sheets with parchment paper and set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, beat together oil, sugar, brown sugar and eggs on medium speed until combined and creamy.
- Add baking soda, baking powder, salt, vanilla and corn starch. Beat well to combine.
- Turn mixer speed to low. Gradually add the flour and stir until just incorporated.
- Add caramel chips and corn flakes and stir gently until just combined.
- Use a medium cookie scoop of a heaping tablespoon to scoop out dough onto prepared baking sheets.
- Bake for about 9 minutes, until the tops are set and the cookies are starting to turn golden.
- These cookies freeze well in an airtight container.
Kitchen tools you’ll need to make this recipe:
Nordicware Baking Sheets (my absolute favorite!)
If you liked this recipe, you’re also going to love:
Best Ever No Margarine Chocolate Chip Cookies
Pretzel Coated Chocolate Cookies
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Thanks for stopping by! If you enjoyed this post – and some of my older posts – I would love to hear from you what new-to-you recipes you’ve discovered here and tried recently! – Miriam
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Can I make these cookies in a 9×13 pan and make them bars?
You can try. You’ll need to increase the baking time accordingly.
Taste good, but not as nice looking as your’s! Most kind of misshapen. Maybe would be better to crush the cornflakes?
Made them today and they’re delicious but I was confused about the sea salt. Was it supposed to be coarse sea salt or fine?
Fine