Golden Crunch Cookies

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Slightly modified from the recipe in The King Arthur Flour Cookie Companion
The kids don’t care for them, but they’re pretty tasty!

Makes 3 to 3  1/2 dozen

1  1/2 sticks butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla
1 teaspoon salt
1 large egg
1  cup (9.5 oz) all-purpose flour – do not pack the flour into the measuring cup or the cookies will be too hard
1 cup whole wheat pastry flour – see note above
1  1/2 cups (2 3/8 oz) lightly crushed cornflakes
1 cup Heath Toffee Baking Bits
2/3 cup Ghirardelli 60% chocolate chips

Preheat the oven to 350 degrees F.

In mixer, cream together the butter, sugar, vanilla, and salt.  Beat in the egg, then stir in the flour, cornflakes, and chips.  Don’t overmix.

Roll the dough into 1″ balls (ping-pong ball size) and place them on baking sheets.  Flatten them to about 1/2″ with a fork, in a criss-cross pattern.  Bake for for 15-17 minutes, until golden brown around the edges.  Remove from the oven and transfer immediately to a rack to cool.

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Published in: on March 16, 2013 at 11:26 am  Comments (1)  

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One CommentLeave a comment

  1. these cookies are awesome…so delicious!!!


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