A to Z Everything-but-the-Kitchen-Sink Chocolate Chip Cookies recipe
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Ingredients
- 1 ½ cups all-purpose flour 1 ¼ teaspoons baking soda 1 teaspoon salt 1 ½ teaspoons ground cinnamon ½ teaspoon ground mace ⅛ teaspoon ground nutmeg ⅛ teaspoon ground cloves 1 cup butter, softened 1 ½ cups packed brown sugar 1 cup white sugar 2 eggs 1 tablespoon milk 1 ½ teaspoons vanilla extract 1 cup cornflakes cereal, crumbled 3 cups rolled oats ½ cup flaked coconut 2 cups semisweet chocolate chips 1 cup chopped walnuts
Nutrition Info
- 134.8 caloriescarbohydrate: 18.5 gcholesterol: 14.4 mgfat: 6.7 gfiber: 1.1 gprotein: 1.7 gsaturatedFat: 3.3 gservingSize: -sodium: 96.9 mgsugar: 12.1 gtransFat: : -unsaturatedFat: : -
Directions A to Z Everything-but-the-Kitchen-Sink Chocolate Chip Cookies
Directions
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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!