Blueberry Cornflake Cookies


*Disclaimer* If you are on a diet, trying to make lifestyle changes, or an enemy of butter and sugar, these cookies are not for you.  Perhaps these vegan cookiesthis tofu chocolate pie, or this oatmeal cake will suffice, but I’ll warn you that nothing even moderately wholesome can substitute a warm cornflake and dried blueberry specked cookie.


If you’re still reading this, I hope you’re a fan of sugar and butter and flour.  I figure that a recipe this decadent ought to be posted later in the year, especially because I assume most new years resolutions are still holding strong, but I can’t contain my glee with these blueberry studded treats.

I know-I know, these cookies don’t look special.  They don’t have the distinctive brown spots of chocolate chip cookies, or the crackled surface of molasses ginger cookies, but they have something special: outrageous flavor and texture.

Imagine a cookie with the texture of shortbread, combined with a chewy center that’s reminiscent of peanut butter cookies.  Drooling yet?  Now, imagine that every bite you get crunchy pecan pieces, hints of cornflake flavor paired with a slight crunch, and the chewiness and taste of dried blueberries.  Like I said, outrageous!

Dried Blueberry Studded Cornflake Cookies

originally found here

  • 1 cup butter
  • 1 cup vegetable oil
  • 2 cups white sugar
  • 1 tbs molasses
  • 1 egg
  • 1 tbs vanilla extract
  • 1 cup crushed cornflakes (not powdered, merely crushed)
  • ½ cup pecans, chopped
  • ½ cup dried blueberries
  • 1 cup quick cooking oatmeal
  • 3 ½ cups AP flour
  • 1 tbs (yes, tablespoon) baking soda
  • ½ tsp salt (I’m thinking that a little fleur de sel sprinkled on top would be killer!)
  1. Cream together the butter, sugar, oil, and molasses.  Whisk in the vanilla, and egg.
  2. In another bowl, whisk together the crush cornflakes, pecans, dried blueberries, oatmeal, flour, baking soda, and salt.
  3. Stir the dry ingredients into the wet ones, until a dough forms.
  4. Chill the dough for an hour or so (I made the dough at night and baked the cookies in the morning).
  5. Scoop out 2 tbs sized portions of dough onto a greased cookie pan.
  6. Bake for about 8-10 minutes at 350 degrees F, or until the edges are golden brown.  Since the recipe makes so many cookies, experiment with baking times to get the exact texture desired. 🙂
  7. Enjoy!