I’m constantly experimenting with lighter salad dressings. I recently discovered how to make most of the oil in dressing recipes disappear by using water and cornstarch instead. This variation is both much healthy and delicious!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 60 |
| Yield: | 5 dozen |
Ingredients
- 3 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup margarine
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup vegetable oil
- 1 tablespoon milk
- 1 cup rolled oats
- 1 cup crushed sugar-frosted corn flake cereal
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, baking soda and salt; set aside.
- In a large bowl, cream together the margarine, brown sugar and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla, vegetable oil and milk. Blend in the flour mixture before stirring in the oats, frosted corn flakes and chocolate chips. Drop by heaping spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 148 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 129 mg |
| Sugars | 9 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Second time in 3 weeks making these. I was foolishly worried this recipe yielded too many and froze some. Not only was that unnecessary but it actually turned out to be a perfect accident. They also taste amazing right out of the freezer. Chocolate chip cookies are my favorite cookie. I tend to be very picky about them and I love these! I don’t see myself going back to my cookie recipe anytime soon. I made this recipe exactly as stated and it was perfection, however I did mix and some mini chocolate chips along with the regular ones which is just a personal preference and doesn’t change the recipe.
It tuned out better than last time ..this time I reduced the oil by 1/4 and I added some crushed cocoa meals in it, turns out to be too good ..!!
I’m going to keep this recipe, because they are crispy. I did make changes, I used 4 cups of flour, and I’m planning to reduce the amount of oil next time, because they were very oily. I’ll keep this recipe
It is so delicious and easy to make! I didn’t have chocolate chips so I melted chocolate on top of the cookies after it cooled down…but it was very nice without the chocolate as well.
These Are Dangerously Addicting!! Sooooo Good!!! I was craving cookies tonight and wanted to try something a little different then my usual chocolate chip cookie recipe! I did have to tweak this recipe due to what I had on hand but I dont think it would change my rating Im sure they are even better made as written. I added rice crispies instead of oat’s about 1.5 cups and added 1 cup crushed oreos! To Die For!!!
I cut back on the oil to 1/3cp and used coconut oil instead of vegetable(only because that’s what I always do). Added a tsp of baking soda as well and used unsweetened corn flakes instead of frosted.
These weren’t bad, but the frosted flakes gave them an odd texture. Four stars.
Love this recipe. I made a few adjustments. Cherry chips instead of chocolate, butter flavored shortening and crushed graham crackers instead of the cereal. Really yummy!
Really didn’t care for these. Had a party & a bunch were left over.. 🙁
Made these for a family event and everyone loved them! The only modifications were I used Smart Start cereal and 1/4 cup less oil. They are fabulous if you like a crunchier cookie!
These are delicious!! Had some golden graham cereal on hand, so crushed it up in place of the corn flakes. They are beautiful! DH says they are “much better than the regular CC cookie”. I guess it’s a winner!!
AWESOME! I have very high standards for Chocolate Chip Cookies (they’re my fav, of course). I really like crunchy cookies too, and these are amazing. REALLY.
I will be keeping this recipe everybody in the family liked them. The only thing I changed was I used milk chocolate chips in place of the semi-sweet chocolate chips. =) =) =)
I don’t know what happened to my batter, but it was runny. I put it in the refrigerator in hopes that it would set up but all of the cookies still spread out to about 1/8″ thick (except for where the chocolate chips were). So, the end product was very thin. Texture-wise, they melted in one’s mouth, which was good, but probably due to the amount of fat in them. Flavor-wise, they were pretty good. I wasn’t exactly sold on the crunchy element to them. It was different and interesting, but not enough to carry the other downsides. Thank you for letting us try these, though!
excellent!the cereal does it.a must try
Delicious recipe, but I think the amount of vegetable oil is overstated. The mixture prior to cooking was very greasy and hard to work with. Also, I don’t recommend quick oats rather than rolled oats as previous reviewer did.
These are the best chocolate chip cookies ever! They are crunchy and delicious. I use 3 tsp of baking soda and only 1 egg. Also, you can use regular corn flakes (instead of sweetened) and quick oats. Nuts are optional.