Thick & Crunchy Chocolate Chip Cookies with Corn Flakes. When made without the chocolate chips, they are known at World's Best Cookies.
I've made these many times, but I tend to always halve or even quarter the recipe. After it is mixed, the dough should be fairly easy to scoop and shape, though the oil might give it a slightly crumbliness. It shouldn't be too greasy, nor should it be too dry.
I shape the cookie dough, put it on plates, cover and chill for at least an hour so that the flour can soak up all the moisture. You can bake the cookies right after mixing, but they might spread less uniformly.