Chicago crunchy chocolate chip cookies

Chicago crunchy chocolate chip cookies
ingredients
all
3 1/2 cups all-purpose flour
3 tsp baking soda
1 tsp salt
1 cup butter
1 cup light brown sugar
1 cup evaporated cane sugar
1 whole egg
1 tbsp milk
2 tsp vanilla
1 cup avocado oil
or other neutral vegetable oil
1 cup rolled oats
12 oz dark chocolate chips
1 cup corn flakes
cookware
This is a recipe from a family friend, Karen Ishiski, who in turn got it from her sister's sister-in-law. From her beautiful ceramics to her holiday cookies, everything Karen makes has a special touch and we love it all! We recently made a batch of these cookies to gift to friends welcoming new babies to their families. :) No one knows why they are called Chicago cookies, but we kept it in the name since it was on the original recipe card.
1
Soften the butter the night before. If you forget, you could also place the butter in a large Ziplock bag and pound it with a rolling pin. It's not ideal but works in a pinch!
2
Sift the flour, baking soda, and salt into a medium bowl.
3
In a large bowl, beat the butter, sugars, egg, milk and vanilla until well-blended.
4
Alternating portions of each until fully incorporated, stir the flour mixture and oil into the wet ingredients.
5
With a sturdy spatula, fold in the corn flakes, oats, and chocolate chips.
6
Measure out individual portions of cookie dough with the cookie scoop or teaspoon and chill in the fridge for at least 1 hour.
7
Set the oven racks in the 1/3 and 2/3 positions then preheat the oven to 350°F. Line the baking sheets with silicone baking mats or parchment paper.
8
Arrange the mounds of cookie dough 2 inches apart from each other. Bake for 6 minutes.
9
Switch the positions of the baking sheets and bake for another 6 minutes or until golden brown.
10
Cool on wire racks. Repeat for remaining dough.

dairy
eggs
gluten
corn