A to Z Everything-But-The-Kitchen-Sink Chocolate Chip Cookies |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I've tried various kinds of chips in these, but like the semisweet chocolate best. Ingredients:
1 1/2 cups flour |
1 1/4 teaspoons baking soda |
1 teaspoon salt |
1 1/2 teaspoons cinnamon |
1/2 teaspoon ground mace |
1/8 teaspoon ground nutmeg |
1/8 teaspoon ground cloves |
1 cup butter, softened |
1 1/2 cups packed brown sugar |
1 cup white sugar |
2 eggs |
1 tablespoon milk |
1 1/2 teaspoons vanilla |
1 cup corn flakes cereal, crumbled |
3 cups rolled oats |
1/2 cup flaked coconut |
2 cups semi-sweet chocolate chips |
1 cup chopped walnuts |
Directions:
1. Sift together flour, soda, salt, and spices; set aside.
2. In a large bowl, cream butter and sugars until smooth.
3. Beat in the eggs, one at a time, then stir in milk and vanilla.
4. Gradually mix in the sifted ingredients until well blended.
5. Using a wooden spoon, stir in the cornflakes, oats, coconut, chocolate chips, and walnuts.
6. Roll the dough into walnut sized balls, and place 2 inches apart on greased cookie sheets; flatten slightly.
7. Bake 8-10 minutes at 350 degrees - do not overbake!
8. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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