A friend gave me this recipe quite a while ago, and I make them for my five children and 18 grandkids. Be warned—if you don’t want these cookies to disappear quickly, you’d better hide them!
—MANDY FALKNER GREENACRES, WA
PREP: 20 MIN. • BAKE: 15 MIN. • MAKES: ABOUT 3 DOZEN
1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
1 cup canola oil
1 large egg
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
3 teaspoons baking soda
1/2 teaspoon salt
2 cups (12 ounces) chocolate chips
1 cup quick-cooking or old-fashioned oats
1 cup cornflakes or crisp rice cereal
1. In a large bowl, cream butter and sugars until light and fluffy. Add the oil, egg and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture.
2. Stir in chocolate chips, oats, and cornflakes. Drop by tablespoonfuls onto greased baking sheets. Bake at 350° for 12-14 minutes. Remove to wire racks to cool.
5 STAR TIP
When preparing these crispy cookies, consider adding 1/4 cup of baking cocoa to the flour mixture. It’s a great way to add a little chocolate flair and give these cookies a whole new look!