Chicago crunchy chocolate chip cookies

Chicago crunchy chocolate chip cookies
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
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.
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!
Sift the flour, baking soda, and salt into a medium bowl.
In a large bowl, beat the butter, sugars, egg, milk and vanilla until well-blended.
Alternating portions of each until fully incorporated, stir the flour mixture and oil into the wet ingredients.
With a sturdy spatula, fold in the corn flakes, oats, and chocolate chips.
Measure out individual portions of cookie dough with the cookie scoop or teaspoon and chill in the fridge for at least 1 hour.
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.
Arrange the mounds of cookie dough 2 inches apart from each other. Bake for 6 minutes.
Switch the positions of the baking sheets and bake for another 6 minutes or until golden brown.
Cool on wire racks. Repeat for remaining dough.