Chocolate Chip Crunch Cookies

Preheat oven to 375° F,
Position rack in the middle position.

Ingredients:

• 1 cup butter (2 sticks, melted)
• 1 cup white sugar
• 1 cup brown sugar
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons vanilla
• 2 beaten eggs (you can beat them up with a fork)
• 21/2 cups flour (not sifted)
• 2 cups crushed corn flakes (just crush them with your
• hands)
• 1 to 2 cup chocolate chips

 Directions:

• 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.
• Form dough into walnut-sized balls with your fingers
  and place on a greased cookie sheet, 12 to a standard
  sheet.
• Press them down slightly with a floured or greased
  spatula.
• Bake at 375 degrees for 8 to 10 minutes.
• Cool on cookie sheet for 2 minutes, then remove to a wire rack
  until they’re completely cool. (The rack is important—it
  makes them crisp.)

Yield: 6 to 8 dozen, depending on cookie size.

Hannah’s Note: If these cookies spread out too
much in the oven, reduce temp. to 350° F. and do not
flatten before baking.