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Chicago Crunchy Cookies
One of our favorite cookie recipes. This recipe makes a lot of cookies, perfect for holidays and bake sales.
Course Cookies, Dessert
Cuisine All-American
Keyword chocolate chips, cookies, corn flakes, oatmeal
Prep Time 15 minutes minutes
Cook Time 12 minutes minutes
Servings 5 dozen
Author Lynn / Turnips 2 Tangerines
- 1 cup butter, room temperature
- 1 cup sugar
- 1 cup brown sugar
- 1 egg
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 1 cup vegetable oil
- 3 1/2 cups flour
- 1 teaspoon salt
- 3 teaspoons baking soda
- 1 cup old-fashioned oats
- 1 cup corn flake cereal, lightly crushed
- 1/2 cup semisweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup espresso milk chocolate chips
Preheat oven to 350°
Sift together flour, salt and baking soda. Set aside.
In large mixing bowl, cream together butter, sugar, brown sugar and egg.
Beat in milk, vanilla extract and oil.
Stir in flour mixture just until combined.
Stir in oats, cornflakes, semi-sweet chocolate chips, milk chocolate chips and espresso chocolate chips.
Drop by rounded tablespoonfuls onto baking sheets lined with parchment paper or silicone mat.
Bake at 350° for 10 to 12 minutes or until golden brown.