Sunday, September 8, 2013

A to Z Everything But the Kitchen Sink Chocolate Chip Cookies

I made these for Open house at school.  They are delicious!  My only change was I needed to add time to the baking time.  I did put two pans in at a time and changed them half way through.
Carol from Taste of home BB

1 1/2 c. all-purpose flour
1 1/4 tsp. baking soda
1 tsp. salt
1 1/2 tsp. ground cinnamon
1 c. unsalted butter
1 c. light brown sugar
1 c. granulated sugar
2 large eggs
1 Tbsp. milk
1 1/2 tsp. pure vanilla extract
1 c. crushed corn flakes
3 c. old fashioned rolled oats
1/2 c. flaked coconut
1 (12 oz.) pkg. semisweet chocolate chips
1 c. chopped walnuts

Preheat the oven to 350 degrees. Grease, spray with nonstick cooking spray, or line cookie sheets with parchment paper. Set aside.

In a medium bowl, whisk together the flour, baking soda, salt and cinnamon; set aside.

In a large bowl, cream together butter and sugars until light. Add eggs, one at a time, mixing well after each addition. Add the milk and vanilla; mix until combined.

Gradually add the flour mixture, mixing just until blended. With a wooden spoon, stir in the cornflakes, oatmeal, coconut, chocolate chips and walnuts.

Roll dough into walnut sized balls. Place 2" apart on the prepared pans; flatten slightly. Beth used a small cookie scoop.

Bake @ 350 degrees for 8-10 minutes in preheated oven (8 minutes for smaller cookies, 10 for larger)Beth needed 12-15 minutes. Allow cookies to cool on baking sheet for 5 minutes before moving to wire rack to cool. Makes about  5 dozen.

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