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Ingredients
| all-purpose flour (unsifted): 1 1/2 cups |
| baking soda: 1 1/4 tsp |
| salt: 1 tsp |
| ground cinnamon: 1 1/2 tsp |
| ground mace: 1/2 tsp |
| ground nutmeg: 1/8 tsp |
| ground cloves: 1/8 tsp |
| unsalted butter: 1 cup |
| light brown sugar (packed): 1 1/2 cups |
| granulated sugar: 1 cup |
| eggs: 2 |
| whole milk: 1 Tbl |
| vanilla extract: 1 1/2 tsp |
| Corn Flakes: 1 cup |
| rolled oats: 3 cups |
| coconut oil: 1/2 cup |
| semisweet chocolate chips (chips): 2 cups |
| dried walnuts (chopped): 1 cup |
A to Z Everything-but-the-Kitchen-Sink Chocolate Chip Cookies
Credit: allrecipes.com
User rating:
-
Prep Time
30 min -
Cook Time
10 min -
Servings
60 serving(s)
Tags
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together flour, baking soda, salt, cinnamon, mace, nutmeg, and cloves; set aside.
In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in milk and vanilla. Gradually mix in the sifted ingredients until well blended. Using a wooden spoon, stir in the cornflakes, oats,
coconut, chocolate chips, and walnuts. Roll the dough into walnut sized balls, and place 2 inches apart on prepared cookie sheets; flatten slightly.
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. I found that slightly under baking these yields wonderfully chewy cookies!