Wednesday, February 10, 2010

Thick & Crunchy Chocolate Chip Cookies with Corn Flakes

3 1/2 cups all purpose flour or white whole wheat (440 grams)
1 Tbsp baking soda (15 ml)
1 tsp salt (5 ml)
1 cup butter (2 sticks) – salted (230 grams)
1 cup packed brown sugar – (220 grams)
1 cup granulated sugar or evaporated cane juice sugar (199 grams)
1 large egg
1 tablespoon vanilla extract (15 ml)
1 cup vegetable oil (240 ml)
1 1/2 cups corn flakes, lightly crushed after measuring (60 grams)
1 1/2 cups quick cooking (not instant) oatmeal (140 grams)
1 cup toasted chopped pecans (60 grams)
2 cups semi-sweet chocolate chips (336 grams)

Preheat oven to 350 degrees F. (or it’s 275 degrees C).

Mix together flour, baking soda, and salt. Set aside
In a mixing bowl, cream butter and both sugars, then beat in egg and vanilla. Stir in oil.

Add flour mixture and stir until it is almost fully incorporated, then stir in the corn flakes, oatmeal, pecans and chocolate chips. Continue stirring until flour disappears.

Chill dough for at least an hour – it will get very firm and almost crumbly. When ready to bake, scoop up with a spoon and form into golf ball size mounds. Space 3 inches apart on ungreased cookie sheets and press the dough mounds down slightly to make round discs. Bake for 13-15 minutes. Baking them longer should make them a bit crunchier.

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