As if I need another chocolate chip cookie recipe?!
You might be wondering WHY I decided to put Corn Flakes in them. And in typical Julia fashion, it’s because I had an abundance of Corn Flakes left over from making my Wife Saver Breakfast Casserole recently. And I mean, who actually eats Corn Flakes for breakfast?! Gross. If you do, you belong in food prison.
So I went on the hunt for some Corn Flakes recipes. I mean, recipes that use Corn Flakes. I’ve actually got a couple wintery casseroles lined up (with cheese, obvi), and I can’t wait to make those. Comfort food!
These cookies are extra chewy and a little bit crunchy because of the Corn Flakes. I loved it! We make a lot of chocolate chip cookies around here, so it was good to try something a little different. A twist on an old faithful, old favourite… you know.
If you buy Corn Flakes for this recipe, never fear. There are other recipes coming! And of course you can make the breakfast casserole, because it’s insanely delicious. Just don’t buy a massive box of Corn Flakes from Costco like I did.
- 1 cup butter
- 1 cup sugar
- 1 cup brown sugar
- 1 tbsp milk
- 1 tbsp vanilla
- 2 eggs
- 2 cups flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 2 cups quick oats
- 2 cups Corn Flakes
- 1.5 cups chocolate chips
- In a mixer, cream butter. Add sugar, brown sugar and cream together. Add milk, eggs and vanilla and beat until well mixed. Then add flour, baking soda, baking powder and salt and beat again. When thoroughly combined, add oats and Corn Flakes and beat gently until evenly incorporated. Stir in chocolate chips. Bake at 350 degrees for 10-15 minutes, depending on your oven and how soft you like your cookies (I did about 13 minutes). Cookies should be golden on the bottoms.
- Adapted from Chef in Training