Crunchy Frostbite Cookies

Crunchy Frostbite Cookies – outrageously delicious oatmeal cornflake cookies dipped in white chocolate. A great addition to your cookie tray! Flour, baking soda, baking powder, salt, shortening, sugar, brown sugar, eggs, vanilla, oatmeal, cornflakes, and almond bark. They things fly off the plate! Everyone asks for the recipe. #cookie #cookierecipe #oatmeal #cornflakes

stack of oatmeal cornflake cookies

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Outrageously Delicious Oatmeal Cookies

These Crunchy Frostbite Cookies are ridiculous!! Ridiculously good that is! I’ve had this recipe on my list of things to bake for a while, but never got around to baking them until now. That was our loss because these cookies are crazy good. Oatmeal cookies loaded with cornflakes and dipped in white chocolate. YUM! The white chocolate or almond bark on the bottom is a MUST.  The cookies are good plain, but the chocolate puts them over the top!  These will be in the regular cookie rotation at our house.

cookies on a cooling rack

How to Make Crunchy Frostbite Cookies

These cookies are very easy to make. Start with beating some shortening with a mixer. Add sugar and brown sugar. Mix until fluffy. Add vanilla and eggs. Combine baking powder, baking soda, salt, and flour. Add to the batter and mix well. Stir in oatmeal and cornflakes. Scoop the dough with a medium cookie scoop. Slightly flatten the tops of the cookie balls and bake. Let the cookies cool completely and dip the bottoms into melted almond bark. Once the almond bark has set, dig in!

  • I used Crisco shortening in these cookies. I have not made this recipe with butter, so I don’t know how they will turn out. Substituting butter will change the texture of the cookie. They may also come out flatter.
  • I did not crush the cornflakes before measuring them.
  • Feel free to add some shredded coconut to the cookie dough.
  • Feel free to substitute white chocolate chips for the almond bark. I use almond bark because it melts better and smoother.
  • You can make the cookie dough ahead of time and freeze it for later.
    • Scoop the dough and flatten the tops slightly. Pop the dough in the freezer. Once the dough is frozen, place it in a freezer bag and put back into the freezer until you are ready to bake.
    • There is no need to thaw the cookie dough before baking. Simply add a few minutes to the cooking time.
  • You can freeze the baked cookies for later. You can freeze them dipped or undipped. Either way is just fine.
  • The cookies will keep 3 or 4 days in an air-tight container.
stack of oatmeal cornflake cookies

Easy Cookie Recipe for the Holidays

These cookies are a holiday staple at our house. They are dangerously delicious! This recipe makes three dozen cookies. Perfect for Christmas cookie swaps and homemade holiday gifts! Here are a few more of our favorite cookie recipes from the blog that would be a great addition to your holiday cookie plate:

Praline Cookies

Praline Cookies – quick pecan cookies that are always a hit on the holiday cookie tray! SO easy to make…

stack of oatmeal cornflake cookies

Crunchy Frostbite Cookies

Yield: 3 dozen
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Crunchy Frostbite Cookies – delicious oatmeal cornflake cookies dipped in almond bark. Great addition to your cookie tray! Flour, baking soda, baking powder, salt, shortening, sugar, brown sugar, eggs, vanilla, oatmeal, cornflakes and almond bark. They things fly off the plate! Everyone asks for the recipe. #cookie #cookierecipe #oatmeal

Ingredients:

  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 cup shortening
  • ¾ cup granulated sugar
  • ¾ cup firmly packed light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • cups uncooked oatmeal
  • cups cornflakes cereal
  • 8- oz almond bark
  • 1 Tbsp shortening

Instructions:

  • Preheat oven to 325ºF. Line a baking sheet with parchment paper.
  • Combine flour, baking soda, baking powder, and salt; stir well until blended.
  • Beat 1 cup shortening at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs and vanilla; beat well. Add flour mixture, mixing just until blended. Stir in oats and cornflakes.
  • Drop dough by heaping tablespoonfuls, 2″ apart, onto lightly greased baking sheets; flatten slightly.
  • Bake for 12 to 14 minutes. Cool slightly on baking sheets. Transfer cookies to wire racks to cool completely.
  • Microwave almond bark and shortening in a medium-size microwave-safe bowl at HIGH 1 minute or until white chocolate melts, stirring once. Dip flat bottom of each cookie into melted bark, letting excess drip back into bowl. Place dipped cookies, dipped side up, on wax paper; let stand 1 hour or until the almond bark sets.

Notes:

  • I used Crisco shortening in these cookies. I have not made this recipe with butter, so I don’t know how they will turn out. Substituting butter will change the texture of the cookie. They may also come out flatter.
  • I did not crush the cornflakes before measuring them.
  • Can use regular or quick-cook oats. Don’t use instant oatmeal.
  • Feel free to substitute white chocolate chips for the almond bark. I use almond bark because it melts better and smoother.
  • You can make the cookie dough ahead of time and freeze it for later.
    • Scoop the dough and flatten the tops slightly. Pop the dough in the freezer. Once the dough is frozen, place it in a freezer bag and put back into the freezer until you are ready to bake.
    • There is no need to thaw the cookie dough before baking. Simply add a few minutes to the cooking time.
  • You can freeze the baked cookies for later. You can freeze them dipped or undipped. Either way is just fine.
  • The cookies will keep 3 or 4 days in an air-tight container.

Steph

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cookies on a cooling rack
close up of an oatmeal cornflake cookie

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Comments

  1. These were a hit this year with my family and friends! I left some un-frosted for those proclaiming to be on a diet LOL.

  2. Found this recipe on Pinterest and made for my Christmas cookie tray. I used half shortening and half butter. To save time, I "frosted" the bottoms with the almond bark coating, placing them right-side-up on wax paper for a smooth bottom. These are also good with butterscotch chips.

  3. Hi, Stephanie,
    Do you crush the cornflakes at all before measuring? I would love to make these but want to get it right.
    Thanks,
    Diane

  4. Found you on Pinterest and tried this recipe. It was delicious. I didn't have cornflakes on hand so I subbed with crunchy raisin bran (I picked out the raisins) although it would probably be really good with raisins too. Thanks for sharing this.

  5. I know this is from last year, but am hoping this comment still finds someone (either the author or someone who made these). How many cookies does this make?

  6. Yum. What awesome looking cookies. I made some cookies with cornflakes once and they were addictive. (They were a lot different than these though.)

  7. Oh girl, they do look delicious.

    Will be out the rest of the week for my big horse show. Will have a lot of catching up to do next week.

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