Cornflake Cookies

So ... my secret ingredient isn't so much of a secret anymore.  Just in case you read right over the blog title without even noticing, these are cornflake chocolate chip cookies. Baking cereal right into the cookie really boosts the crunch factor.  If you are a crunchy cookie fan - you need to make these.  This recipe came from cookies&cups.

Cornflake Cookies
2 sticks butter
4 eggs
1 T. vanilla
1 cup veg. or canola oil
4 cups AP flour
2 cups white sugar
2 cups packed light brown sugar 2 1/4 cup old-fashioned rolled oats
2 t. coarse sea salt
2 t. baking soda
2 1/2 cups crushed corn flakes
3 cups chocolate chips
 
 


Preheat to 350.  Line baking sheets with baking sheets, if desired.
 

Cream butter in mixer over medium speed. 




 





Add eggs one at a time continuing to mix and then add vanilla.





 




Now add the oil.  Mix on medium for about 30 seconds. It will look messy, but it just needs to be combined.






 
 




In a separate bowl whisk together flour, white sugar, brown sugar, oats, salt, and baking soda. 
 

 








Now slowly add this to the butter mix with mixer on low, or use your hands.






 





To crush the corn flakes, just put them in a ziplock and squish them up until they are in tiny pieces, but not dust.





Add the corn flakes and the chocolate chips to you dough until just combined.
 

Now, using an ice cream scoop (or about 3 T.) drop cookies on parchment lined baking sheet, making sure you space them far enough apart because they spread out. 

 




Flatten each cookie a little and bake for approx 8 minutes until edges are golden.

 
Let cookies cool completely on cooling rack.

I packaged some of my cookies up to add to a goodie bag for some hungry wrestlers.








Cornflake cookies - I had never heard of them before but apparently they were popular in the 70s.  Sometimes those long lost recipes are worth revisiting.

Ciao! 

Cornflake Cookies
2 sticks butter
4 eggs
1 T. vanilla
1 cup veg. or canola oil
4 cups AP flour
2 cups white sugar
2 cups packed light brown sugar 2 1/4 cup old-fashioned rolled oats
2 t. coarse sea salt
2 t. baking soda
2 1/2 cups crushed corn flakes
3 cups chocolate chips
 
Preheat to 350.  Line baking sheets with baking sheets, if desired.
Cream butter in mixer over medium speed. Add eggs one at a time continuing to mix and then add vanilla. Now add the oil.  Mix on medium for about 30 seconds. It will look messy, but it just needs to be combined.
In a separate bowl whisk together flour, white sugar, brown sugar, oats, salt, and baking soda. Now slowly add this to the butter mix with mixer on low, or use your hands.
To crush the corn flakes, just put them in a ziplock and squish them up until they are in tiny pieces, but not dust.
Add the corn flakes and the chocolate chips to you dough until just combined.
Now, using an ice cream scoop (or about 3 T.) drop cookies on parchment lined baking sheet, making sure you space them far enough apart because they spread out. Flatten each cookie a little and bake for approx 8 minutes until edges are golden.