Ingredients
Scale
2 sticks butter
4 eggs
1 T. vanilla
1 cup veg. or canola oil
4 cups AP flour
2 cups white sugar
2 cups packed light brown sugar
2 1/4 cup old-fashioned rolled oats
2 t. coarse sea salt
2 t. baking soda
2 1/2 cups Kellogg’s crushed corn flakes – don’t skimp here, stick with Kellogg’s
3 cups chocolate chips
Instructions
- Preheat the oven to 350
- Line baking sheets with parchment, if desired.
- Cream butter in the mixer over medium speed. Add eggs one at a time continuing to mix and then add vanilla. Now add the oil. I know this seems odd, but it’s ok-I promise 😉 Mix on medium for about 30 seconds. It will look messy, but it just needs to be combined.
- In a separate bowl whisk together flour, white sugar, brown sugar, oats, salt, and baking soda.
- Now slowly add this to the butter mix with mixer on low, or use your hands.
- To crush the corn flakes, just put them in a ziplock and squish them up until they are in tiny pieces, but not dust.
- Add the corn flakes and the chocolate chips to your dough until just combined.
- Now, using an ice cream scoop (or about 3 T.) drop cookies on a parchment-lined baking sheet, making sure you space them far enough apart because they spread out. Flatten each cookie a little and bake for approx 8 minutes until edges are golden.
- Let cookies cool completely before serving.
Notes
I actually liked these cookies better the next day because the flavors all came together and the corn flakes got their crunch back and they stayed chewy!
