The most incredible part of these cookies are how crispy and buttery they are – the secret is in the dough! Ana adds a cup of corn flakes to keep moist cookies crunchy. I am not joking when I say this is a must-try recipe.
For “Chicago Crunchy” chocolate chip cookies:
3.5 cups sifted all purpose flour
3 tsp baking soda
1 tsp salt
½ cup butter
½ cup margarine
1 cup firmly packed light brown sugar
1 cup granulated sugar
1 tbs milk
2 tsp vanilla
1 cup vegetable oil
1 cup corn flakes
1 cup quick oats
1 12 oz package chocolate chips
Sift flour, baking soda and salt onto wax paper. Preheat oven to 350 degrees.
Beat butter, margarine, brown and granulated sugars, egg, milk and vanilla in bowl until well-blended
Stir in flour mixture alternately with oil until mixture is thoroughly mixed. Stir in corn flakes, oats and chocolate. Drop by heaping teaspoons-full onto ungreased cookie sheets, 2 inches apart
Bake in preheated moderate oven for 12 minutes or until golden brown. Cool on wire racks.