Caramel Crunch Cookies – Overtime Cook
Crunchy Caramel Cookies are the perfect combination of soft and crunchy with a delicious caramel flavor running through them! Do you receive the Overtime Cook newsletter? It's full of recipes, cooking tips and more! Click here to join. For the past few weeks, I have been trying to educate my followers on the absolute treasure […]

Crunchy Caramel Cookies are the perfect combination of soft and crunchy with a delicious caramel flavor running through them!

Do you receive the Overtime Cook newsletter? It's full of recipes, cooking tips and more! Click here to join.

For the past few weeks, I have been trying to educate my followers on the absolute treasure trove of recipes in the archives of this blog. If you follow me on Instagram, you've seen me discussing this topic. I recently remade and reposted these absolutely fabulous Oatmeal and butterscotch cookies from November 2011 (!!) on Instagram. I posted a really cool hack to take these (and all the other oatmeal cookies) up to a hundred notches in flavor. You can read about it here.

Browsing through my own archives while thinking about which recipe to prepare, looking at some of the really amazing recipes I have 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 share old recipes that I published in magazines but never published on my blog, and I decided to start with these crunchy caramel cookies. This recipe was from 2012, before I eliminated margarine from almost all of my recipes, so I decided to update it and tweak the recipe a bit. The resulting cookie is, if I may say so myself, really perfect. It's incredibly mellow, with the fantastic crunch running through it.

For those of you who don't know about me, I LOVE the breakfast food. Obviously, I'm a fan of waffles and pancakes, but even good breakfast cereal is, in my books, a pretty amazing food. And while I haven't made a lot of it lately, I have spent a long time putting various types of cereal in various types of baked goods. See here, here, here, and here for some examples! This old treasure was at the very beginning of this phase for me, so it's great fun for me to have unearthed, remodeled and presented it to you here today!

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Some FAQs:

Scroll through the FAQ to access the recipe.

Can I freeze these cookies?

Yes you can! You can either freeze them fully cooked (that's what I do!) Or you can scoop up the cookie dough into balls, freeze the balls, then bake them as needed. Note that you will need to cook them a little longer if the dough is frozen.

Can I use something else in place of the caramel chips?

Absolutely. You can use butterscotch chips, which will keep the caramel notes in the cookie, or you can use chocolate chips, which will definitely change the flavor of the cookie, while still being delicious.

Can I make giant cookies out of them?

You certainly can! Use 1/4 measuring cup to remove the dough. You will need to increase the cooking time accordingly.

Can I use a different cereal instead of corn flakes?

While this recipe has been tested and liked specifically with corn flakes, another cereal of a similar shape and texture should work well. A fun trick that you can use to see if a different type of grain will work is to separate a small amount of dough, mix in some grain in it, and cook it. You will want the cookies to cool down a bit to get the full effect of the cereal. If it's good, add it to the rest of the dough!

Crunchy Caramel Cookies


Serves: 3½ dozen cookies


  • 1 cup of oil
  • ½ cup) sugar
  • 1 cup of brown sugar
  • 2 eggs
  • 1 teaspoon of baking soda
  • ½ teaspoon of baking powder
  • ½ teaspoon of sea salt
  • 1½ teaspoon vanilla extract
  • 2 tablespoons of cornstarch
  • 2¼ cups of flour
  • 1 cup of caramel crisps (butterscotch crisps work too)
  • 2 cups of corn flakes


  1. Preheat the oven to 375. Line two baking sheets with parchment paper and set aside.
  2. In the bowl of an electric mixer fitted with a paddle, beat together oil, sugar, brown sugar and eggs on medium speed until combined and creamy.
  3. Add the baking soda, baking powder, salt, vanilla and cornstarch. Beat well to combine.
  4. Set the blender speed to low. Gradually add the flour and stir until just incorporated.
  5. Add the caramel chips and corn flakes and stir gently until just combined.
  6. Use a medium 1 tablespoon cookie scoop to scoop out the dough on the prepared baking sheets.
  7. Bake for about 9 minutes, until tops are set and cookies begin to turn golden.

Plan ahead:

  1. These cookies freeze well in an airtight container.


The kitchen utensils you will need to prepare this recipe:

Nordicware baking sheets (my absolute favorite!)

OXO Medium Cookie Spoon

If you liked this recipe, you will also love:

Best Ever No Margarine Chocolate Chip Cookies

Orange Glazed Orange Cookies

pumpkin and butterscotch cookies

Pretzel Wrapped Chocolate Cookies

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Thanks for stopping by! If you enjoyed this post - and some of my older posts - I'd love to hear from you about any new recipes you've discovered here and tried recently! - Miriam

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