Preheat your oven to 350°F. Then, take a large cookie sheet and line it with parchment paper. In a medium bowl, whisk together the flour, baking powder, and baking soda until well combined. Once those dry ingredients are whisked, set that bowl off to the side.
Make the cookie dough
In a large bowl, use a hand or stand mixer fitted with the paddle attachment. Beat the butter, white sugar, and brown sugar together on medium speed until light and fluffy, about 3-4 minutes.
Mix in the egg and almond extract until incorporated.
With the mixer on low speed, slowly add in the flour mixture you made earlier. Be careful not to overmix once the flour is incorporated.
Using a rubber spatula, gently fold in the cornflake cereal, oatmeal, and coconut flakes until evenly distributed. The dough will be quite thick.
Scoop and bake
Scoop balls of dough on the prepared cookie sheet. I use a 1.5 Tablespoon cookie scoop or a tablespoon and place the cookies a few inches apart.
Bake the cookies for 10-12 minutes, until the edges are lightly browned, and the centers have set.
Remove from oven and cool
Remove the baking sheet from the oven. Allow the cookies to cool on the sheet for 2-3 minutes.
Carefully transfer the cookies to a wire cooling rack. The cookies are best enjoyed warm!
Notes
StoringFirst, allow your Cornflake Cookies to cool down completely. Once cool, they can be kept in an airtight container at room temperature for up to a week.FreezingIf you prefer to freeze them, wrap the cookies in parchment paper, arrange them in layers inside an airtight container, and they'll stay good for 3 to 5 months.SubstitutionsAbsolutely, feel free to experiment with the ingredients in these cookies! If you're in the mood to mix things up, consider swapping out the oatmeal for crushed graham crackers for a new taste and texture. Also, adding nuts like almonds, pecans, or walnuts can give your cookies an extra crunch and a hint of nuttiness.