Crisp Chocolate Chip Cookies Recipe

4.5 3 4
Crisp Chocolate Chip Cookies Recipe
Crisp Chocolate Chip Cookies Recipe photo by Taste of Home
Publisher Photo

Crisp Chocolate Chip Cookies Recipe

Read Reviews
4.5 3 4
Publisher Photo
A friend gave me this recipe quite a while ago, and I like to make them for our five children and 18 grandkids. If you don't want these cookies to disappear quickly, you'd better hide them!
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 cup canola oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 3 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 cups (12 ounces) chocolate chips
  • 1 cup quick-cooking or old-fashioned oats
  • 1 cup cornflakes or crisp rice cereal

Directions

In a large bowl, cream butter and sugars until light and fluffy. Add the oil, egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture.
Stir in chocolate chips, oats, and cornflakes. Drop by tablespoonfuls onto greased baking sheets. Bake at 350° for 12-14 minutes. Remove to wire racks. Yield: about 3 dozen.
Originally published as Crisp Chocolate Chip Cookies in Sweet and Scrumptious Chocolate 1994, p26

Nutritional Facts

2 each: 490 calories, 29g fat (11g saturated fat), 39mg cholesterol, 400mg sodium, 58g carbohydrate (34g sugars, 2g fiber), 5g protein.

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 cup canola oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 3 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 cups (12 ounces) chocolate chips
  • 1 cup quick-cooking or old-fashioned oats
  • 1 cup cornflakes or crisp rice cereal
  1. In a large bowl, cream butter and sugars until light and fluffy. Add the oil, egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture.
  2. Stir in chocolate chips, oats, and cornflakes. Drop by tablespoonfuls onto greased baking sheets. Bake at 350° for 12-14 minutes. Remove to wire racks. Yield: about 3 dozen.
Originally published as Crisp Chocolate Chip Cookies in Sweet and Scrumptious Chocolate 1994, p26

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kimb0 User ID: 7108367 231817
Reviewed Aug. 26, 2015

"In the end, I wasn't crazy about these. They had an interesting texture, but just wasn't crazy about it. Probably won't make these again. As another reviewer stated, the recipe makes more than 3 dozen."

MY REVIEW
AuntMamie User ID: 626369 223996
Reviewed Apr. 2, 2015

"These are my all-time favorite cookie. It's the oil and the rice krispies that give them a special texture. I always add 1/4 cup baking cocoa to make them look different than regular chocolate chip cookies too. They freeze very well."

MY REVIEW
cookiequeen58 User ID: 1344721 73800
Reviewed Nov. 30, 2014

"I get rave reviews every time I make these cookies. They are so, so good. And they make about 2 more dozen than stated here. They are my new go-to chocolate chip cookie!!!"

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