Chocolate Chip Crunch Cookies
- 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 with a fork)
- 2 1/2 cups flour (not sifted)
- 2 cups crushed corn flakes (just crush them with your hands)
- 1 to 2 cups chocolate chips
Preheat oven to 375 degrees F and put the rack in the middle position.
Melt butter, add the sugars and stir. Add baking 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 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.)
Hannah’s Note: If these cookies spread out too much in the oven, reduce temp. to 350 degrees F and do not flatten before baking.