cookware
- sifter
- medium bowl
- large bowl
- spatula
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