Chicago Crunchy Cookies
Crunchy little chocolate chip cookies with oats, cereal and candy.
Servings 44 cookies
Cost 5
Ingredients
- 3 ½ cups all purpose flour ( weigh for best results or spoon lightly also see note about flour) (440 grams)
- 3 teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon cinnamon
- ½ cup butter (114 grams)
- ½ cup Earth Balance or other higher fat margarine (114 grams)
- 1 cup packed brown sugar (220 grams)
- 1 cup granulated sugar (200 grams)
- 1 large egg
- 2 ½ teaspoons vanilla extract (15 ml)
- ¾ cup vegetable oil
- 2 teaspoons milk only if needed
- 1 cup corn flakes lightly crushed after measuring
- 1 cup oats, preferably quick cooking but you can use rolled
- 2 cups assorted chocolate chips or M&Ms or any chips you have You can use more or less candy
Instructions
- Mix together flour, baking soda, salt and cinnamon. Set aside
- With an electric mixer, beat the butter, margarine and both sugars until light and fluffy. Add the egg and beat until light and fluffy, stopping often to scrape the side of the bowl.
- Add half of the flour mixture and stir until it is almost fully incorporated, then stir all of the oil. Stir until blended, then stir in remaining flour. Some versions of this recipe call for a little milk, so if your dough seems dry for some reason you can add it. I've found I never need it if I measure the flour properly.
- Add the cereal, oats and candy.
- Using a small cookie scoop, scoop out rounds of dough and place them on dinner plates or something you can fit in the refrigerator. After scooping out the rounds, shape them into neater balls and press down slightly
- Preheat oven to 350 degrees F.
- Arrange rounds about 2 inches apart on ungreased cookie sheets. You can bake one or two sheets at a time. If baking two sheets at a time, rotate them between the lower and higher rack so they'll brown evenly.
- Bake for 12-15 minutes. Your time may vary depending on your oven. Mine generally take 15 minutes. Also, if you want you can take the pan out of the oven after the first 10 minutes, rap it against the counter top to deflate the cookies, then finish baking. This makes them a little thinner and crisper.
Notes
This recipe works best with 440 grams of flour. For best results, weigh the flour. If you don't have a scale, fluff the flour and aerate it, then measure by spooning it into the cup and leveling.