vegetarian dessert

Chicago crunchy chocolate chip cookies

added by numnums

medium

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.

allergens

dairy

eggs

gluten

corn