Chocolate-Corn Flake
Cookies
2-½ cups all-purpose
flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
to room temperature
1 cup granulated sugar
3/4 cup packed brown
sugar
1 tablespoon vanilla
2 large eggs, room
temperature
1 1/2 cups chocolate chunks
or chips
3/4 cup toffee bits
(such as Skor baking pieces)
1 cup finely chopped
toasted almonds (I use my food processor)
1 cup finely chopped
corn flakes (I use my food processor)
Directions:
Preheat oven to 375
degrees.
Combine dry
ingredients and set aside. In mixer fitted with paddle attachment, beat butter
till light and creamy. Add sugars and beat until fluffy. Add eggs one at a
time, beating well after each addition. Add vanilla gradually add dry
ingredients ¼ cup at a time until well incorporated. Stir in chocolate chips,
toffee bits, nuts and corn flakes. Drop by rounded tablespoon onto Silpat lined
baking sheet.
Bake 11-14 minutes or
until golden brown.
Cool on baking sheet
for 5 minutes; remove to wire racks to cool completely.
Yield 3-4-dozen
cookies.
