![]() to 350 degrees F and do not flatten before baking. Stir in oats, crispy crunch and chocolate chips. ![]() Add flour and mix at low speed until just blended. Beat in vanilla, baking soda, and salt just until mixed. ![]() Add eggs and beat at medium-high speed for 5-7 minutes. Hannah’s Note: If these cookies spread out too much in the oven, reduce temp. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Cream butter and sugars at medium speed for 2-3 minutes. (The rack is important - it makes them crisp.) Cool on cookie sheet for 2 minutes, then remove to a wire rack until they’re completely cool. Add eggs, mixing well after each addition. Press them down slightly with a floured or greased spatula.īake at 375 degrees for 8 to 10 minutes. Cream together butter and both sugars till light and fluffy. Add crushed corn flakes and chocolate chips and mix it all thoroughly.įorm dough into walnut-sized balls with your fingers and place on a greased sheet, 12 to a standard sheet. If you are making giant cookies, spray a muffin top pan and set aside. Add baking soda, salt, vanilla and beaten eggs. Preheat oven to 375 degrees F and put the rack in the middle position. 2 cups crushed corn flakes (just crush them with your hands).2 beaten eggs (you can beat them with a fork).
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