Sunday evening, during a retail therapy session at World Market, I found some Guittard Super Chips. It was a break-through session! See, I’ve been checking World Market off and on for months looking for these chips, but the store near my house never had them. So now they do, and I have another chocolate chip to add to the collection. The Guittard chips are smooth, mellow and big.
Big chips need big cookies, so I bought a box of Corn Flakes and decided to make this recipe which you may recognize. It’s an old one which for some reason, tends to get lost in the shuffle. What’s great about this version is it includes chocolate chips, unlike some of its cousins which call for pistachios and/or coconut.
The cookies are crunchy, crispy and sturdy. As for what appears to be copious amounts of butter and oil, keep in mind that the oil is buffered by a lot of low fat ingredients including more flour, cereal, and oats. So ounce for ounce, these aren’t much worse for you than other cookies. Besides, isn’t oil a healthy fat? And did you know that Crisco is now making Puritan oil with Omega 3? Really! I saw it in the store yesterday. I’m not really sure the Omega 3’s would hold up under the heat of 350 degree baking or how the oil even tastes but all this talk about oil jogged my memory. The type of oil I used was regular vegetable oil.
Anyhow, getting back on track…
I’ll probably include these in the bake sale because they were Grade A.
And one last thing. Since these were bake sale “audition” cookies, I made half of what’s written below. To halve an egg, beat it in a little cup and measure out 1 ½ to 1 ¾ tablespoons. It’s hard to be prescise measuring egg, so don’t get yourself into a tizzy trying to be accurate.
Thick & Crunchy Chocolate Chip Cookies with Corn Flakes
3 1/2 cups all purpose flour or white whole wheat (440 grams) — Weigh or measure by spooning and sweeping.
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
1 1/2 cups quick cooking (not instant) oatmeal
1 cup toasted chopped pecans (60 grams)
2 cups semi-sweet chocolate chips (336 grams)
Don’t preheat oven yet — dough needs to chill.
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.
Preheat oven to 350 degrees F. (or it’s 175 degrees C).
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.