Chocolate Chip Crunch Cookies

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Delicious chocolate chip crunch cookies are jazzed up with semi sweet chocolate chips and crushed corn flakes. These cookies are crisp and delicious.

Since my little blogging break over the holidays I started reading a new book series. I know a few of you mentioned you read this series too, The Hannah Swensen Mysteries. I have always had a love for series books (Stephanie Plum is favorite. I root for Joe for all of you who are wondering…although Ranger is equally delicious….) so when I heard of a series that incorporates murder mystery and baking I knew I had to check it out.  Guess what? It’s awesome! I love it. I now want to open a bakery and solve mysteries at the same time…who is with me??? 🙂

Ok now onto the cookies. They are pretty tasty. They spread a bit thin but to be honest I didn’t mind. I knew I was making a crispy cookie and it was. I also used corn chex instead of corn flakes. That is what I had in the house and I think they taste pretty much the same.  Mr.Nutmeg Nanny said he liked them because he thought the corn chex added just a little something to jazz up the normal chocolate chip cookie. Enjoy!!!

Chocolate Chip Crunch Cookies

Delicious chocolate chip crunch cookies are jazzed up with semi sweet chocolate chips and crushed corn flakes. These cookies are crisp and delicious.

Yield: 3 dozen

Prep Time: 15 minutes

Cook Time:

Total Time:

Ingredients:

• 2 sticks unsalted butter, melted
• 1 cup white sugar
• 1 cup brown sugar
• 2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoon vanilla
• 2 eggs, lightly beaten
• 2-1/2 cups all purpose flour
• 2 cups crushed corn flakes
• 1 cup chocolate chip morsels

Source: Chocolate Chip Murder by Joanne Fluke

Directions:

Preheat oven 350 degrees. Rack in the middle position.

Melt butter, add the sugars and stir. Add soda, salt, vanilla, and beaten eggs. Mix well. Then add flour and stir it in. Add crushed corn flakes and chocolate chips and mix it all thoroughly.

Using a medium sized cookies scoop, scoop out cookies and place on a greased cookie sheet, about 8 per cookie sheet. Press down slightly with a floured or greased spatula.

Bake at 375 degrees for 8 to 10 minutes. Cool on a cookie sheet for 2 minutes, then remove to a wire rack until they're completely cool. (The rack is important - it makes them crisp.)

Hannah's Note: If these cookies spread out too much in the oven do not flatten before baking.