Chocolate Chip Crunch Cookies 🍪

 I am not suggesting that you serve these cookies
for breakfast, but they do contain oats and
cereal. (My husband prefers a crunchy
cookie, so he was pleased with these!) 

Ingredients:

1 cup (2 sticks) butter, at room temperature

1 cup sugar

1 cup light brown sugar

2 eggs

1 cup avocado oil

1 teaspoon pure vanilla extract

3 1/2 cups flour

1 tablespoon baking soda

1 cup old fashioned oats

2 cups chocolate chips

2 cups Special K protein flakes (with a touch of cinnamon)**

Method:

Add the butter and sugars to a large mixing bowl. Use an electric mixer to beat until the mixture is light and fluffy. (About 3 minutes)

Add the eggs, one at a time, mixing after each addition until combined.

Mix in the vanilla and oil, just until combined.

Sift together the flour and baking soda. Add to the creamed ingredients, mixing just until combined.

Stir in the oats, chocolate chips and cereal. Mix until evenly ditributed in the dough.

Cover and chill for 30 minutes or up to 2 days.

Preheat oven to 350*. Line baking sheets with parchment paper.

Scoop 1 1/2 to 2 tablespoons of dough balls, 2 inches apart, onto the prepared baking sheets. Bake on the middle rack of the oven for about 12 minutes, or until the cookies are a golden color.

Cool on the cookie sheet for 5 minutes and the transfer to a wire rack to finish cooling completely.

After the cookies are completely cooled, place in airtight containers, with sheets of waxed paper between layers of cookies. Store in the refrigerator. Makes about 6 1/2 dozen cookies.

**I used Special K Protein flakes, but corkflakes can be used instead.

Notes: These cookies taste best and are crunchier once they have been chilled.