Saturday, September 6, 2014

Chocolate Chip Crunch Cookies

I found this one in a book I was reading by Joanne Fluke from 2000.  The Chocolate Chip Cookie Murder (Hannah Swensen Mysteries).  I thought this looked interesting with the cornflakes.

1 cup butter (2 sticks, melted) 
1 cup white sugar 
1 cup brown sugar 
2 teaspoons baking soda 
1 teaspoon salt 
2 teaspoons vanilla 
2 beaten eggs (you can beat them up with a fork) 
2½ cups flour (not sifted) 
2 cups crushed corn flakes (just crush them with you hands) 
1 to 2 cup chocolate chips 

Preheat oven to 375° F, rack in the middle position.
Melt butter, add the sugars and stir. 
Add soda, salt, vanilla, and beaten eggs. 
Mix well. 
Then add flour and stir it in. 
Add crushed corn flakes and chocolate chips and mix it all thoroughly.
Form dough into walnut-sized balls with your fingers and place on a greased cookie sheet, 12 to a standard sheet. 
Press them down slightly with a floured or greased spatula. 
Bake at 375 degrees for 8 to 10 minutes. 
Cool on cookie sheet for 2 minutes, then remove to a wire rack until they’re completely cool. 
(The rack is important—it makes them crisp.) 
Yield: 6 to 8 dozen, depending on cookie size.
Hannah’s Note: If these cookies spread out too much in the oven, reduce temp. to 350° F. and do not flatten before baking.

Fluke, Joanne (2008-01-01). Chocolate Chip Cookie Murder (Hannah Swensen Mysteries) (pp. 32-33). Kensington Publishing Corp. Kindle Edition. 

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