Crunchy Chocolate Chip Cookies

1 1/4 c Firmly packed brown sugar

3/4 c Golden crisco shortening

2 tb Milk

1 tb Vanilla

1 Egg

1 3/4 c All-purpose flour

1 ts Salt

3/4 ts Baking soda

2 c Corn flakes dry cereal

1 1/2 c Semi-sweet chocolate chips

1. Pre-heat oven to 375F (190C). Place sheets of foil on

countertop for cooling cookies. 2. Combine brown sugar, shortening, milk and vanilla in

large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture. 3. Combine flour, salt and baking soda. Mix into creamed

mixture just until blended. Stir in corn flakes and chocolate chips. 4. Drop rounded tablespoonfuls (15 mL) of dough 3 inches

(7 cm) apart onto ungreased baking sheet. 5. Bake one baking sheet at a time at 375F (190C) for 8

to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes: about 3 1/2 dozen cookies
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