Crispy Chocolate Chip Cereal Cookies

Name: Crispy Chocolate Chip Cereal Cookies
Cook time: 15 min
Total time: 15 min
Yield: 4 dozen
Ingredients: 1 cup butter, softened; 1 cup granulated sugar; 1 cup packed dark brown sugar; 2 eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 cup quick-cooking oats; 1 cup corn flakes cereal; 1/2 cup sweetened flaked coconut; 1/2 cup chopped pecans; 3/4 cup milk chocolate chips; 3/4 cup real semi-sweet chocolate chips

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Recipe by Cindi M Bauer

These crispy chocolate chip cereal cookies, are packed with lots of flavor. Semi-sweet chocolate chips, milk chocolate chips, quick-cooking oats, cornflakes, coconut, and pecans, help to make up these delectable cookies. These cookies are sooo good, that you'll find you can't stop eating them!

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READY IN: 15mins

YIELD: 4 dozen

UNITS: US

INGREDIENTS

Nutrition

1

cup butter, softened
1

cup granulated sugar
1

cup packed dark brown sugar
2

eggs
1

teaspoon vanilla extract
2

cups all-purpose flour
1

teaspoon baking powder
1

teaspoon baking soda
1

cup quick-cooking oats
1

cup corn flakes cereal
¹⁄₂

cup sweetened flaked coconut
¹⁄₂

cup chopped pecans
³⁄₄

cup milk chocolate chips
³⁄₄

cup real semi-sweet chocolate chips

DIRECTIONS

In a large bowl cream together, the butter and both sugars, until light and fluffy.
Add the eggs, one at a time; beating well after each.
Add the vanilla extract, beat well.
In another bowl combine together, the flour, baking powder, and baking soda.
Gradually add flour mixture to the creamed mixture, and mix well.
Stir in the quick-cooking oats, cornflakes, coconut, pecans, and both chocolate chips; stir until all ingredients are thoroughly combined together.
Heat oven to 350 degrees.
Using a Pampered Chef Medium Scoop, (a 2 tablespoon scoop per each cookie) drop cookie dough onto a Pampered Chef Baking Stones, 2-inches apart.
I place 8 onto each baking stone, then I roll each into 8 balls, and flatten each into 2-inch cookies.
Bake cookies in 350 degree oven for 15 minutes.
After removing baking stones from the oven, do not remove cookies from the baking stones just yet.
Let the cookies set on baking stones for 10 minutes, before removing them to a wire rack to cool completely.
You should end up with 49 (3-inch) cookies.
Note: I had baked these cookies on Pampered Chef Rectangular Stoneware, (15" x 12") but I'm sure you could bake these cookies on ungreased baking sheets. Baking time might only take 12-14 minutes, instead of 15 minutes.