RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 451
| View Recipe |
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| Recipe Name: |
Chocolate Chip Crunch Cookies |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Chocolate |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
24 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
24 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$0.11
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
Cookie sheets |
| Suggested Sides: |
0 |
| Comments: |
These are great for children's parties
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Ingredients:
2 Cups corn flakes crushed
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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 (you can use a disher to measure), and place on a greased cookie sheet, 12 to a standard sheet. Press them down with a floured or greased fork in a crisscross pattern (just as you would with peanut butter cookies),
Bake at 375 degrees for 10 minutes. Cool on the cookie sheet for 2 minutes, then remove to a wire rack until they are completely cool. (The rack is important - it makes them crisp). |
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| Nutrition per Serving: |
| Calories: |
280 |
Total Carbs: |
37.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
22.6 |
Fat: |
12.7 |
Protein: |
3.00 |
| Fiber: |
0.88 |
Sodium: |
252.50 |
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