Last year my daughter really enjoyed Frosted Flakes cereal, and so every time I had a coupon I would buy a box. Then she got tired of Frosted Flakes and I was left with a bunch of extra boxes. I searched the web for recipes I could make with Frosted Flakes and found this chocolate chip cookie recipe by Dorothy Kern. It is now our favorite cookie and we make this all the time. You can make a batch of these cookies in a single day but they do need to be chilled for at least an hour prior to baking. We greatly prefer these over regular chocolate chip cookies. Try them – they are really special! Our version is below. This recipe makes about 2 dozen cookies. You can freeze the baked cookies, so you might want to double the batch.


  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated white sugar
  • 1/2 cup brown sugar (packed)
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 cup quick cooking oats
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups chocolate chips
  • 1 1/3 cups Frosted Flakes cereal


  • Cream butter and the white and brown sugars together. You can use a stand mixer or a hand mixer.
  • Add vegetable oil, egg, baking soda, salt, and vanilla, and mix well.
  • Mix in oats and flour just until they are incorporated.
  • Stir in chocolate chips.
  • If you are using a hand mixer, crush your cereal a little bit. If you are using a stand mixer, don’t worry about crushing it. Add the cereal to your cookie dough and mix it in. 
  • Now we are going to make cookie balls for chilling. Make sure you have a place in your fridge and prepare a tray or plate to put the cookie balls on. Line your tray or plate with parchment paper. Make cookie balls around 2 tablespoons each. Kind of a big cookie. Cover the plate or tray and let it sit in the fridge for at least one hour.
  • Preheat oven to 350°F. Line cookie sheets with parchment. Place cookies 2” apart on prepared cookie sheets. Bake for 9-11 minutes or until the bottoms just start to turn golden brown. In my oven they cook on the longer side but I check them at 9 minutes. Cool at least 5 minutes on cookie sheet before removing.


(Image credit: my own photo)

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