CHOCOLATE CHIP CRUNCH COOKIES

Preheat oven to 350 degrees F., rack in the middle position.

1 cup butter (2 sticks, ½ pound – melted)
1 cup white (granulated) sugar
1 cup brown sugar (pack it down in the cup)
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons vanilla
2 beaten eggs (you can just beat them up in a cup with a fork)
2 ½ cups flour (not sifted – pack it down in the measuring cup)
2 cups corn flakes
1 to 2 cups chocolate chips
Melt the butter, add the sugars, and stir them all together in a large mixing bowl. Add the soda, salt, vanilla, and beaten eggs. Mix well. Then add the flour and stir it in. Measure out the corn flakes and crush them with your hands. Then add them to your bowl, along with the chocolate chips. Mix everything up thoroughly.

Let the dough set on the counter for a minute or two to rest. (It doesn’t really need to rest, but you probably do.)

Form the dough into walnut-sized balls with your fingers and place them on a greased cookie sheet, 12 to a standard sheet. (I used Pam to grease my cookie sheets.) Press the dough balls down just a bit with your impeccably clean hand so they won’t roll off on the way to the oven.

Bake at 350 degrees F. for 10 to 12 minutes. Cool on the cookie sheet for 2 minutes, then remove the cookies to a wire rack until they’re completely cool. (The rack is important —- it makes them crisp.)

Yield: approximately 6 to 8 dozen, depending on cookie size.

Hannah’s Note: If your cookies spread out too much in the oven, either chill it in the refrigerator before baking, or turn out the dough on a floured board and knead in approximately 1/3 cup more flour.