So everyone I have ever made these cookies for has asked for the recipe (except for my husband who just tells me that he is craving my cookies and really, really wants me to make them for him.) I must say, they are delicious and I won't tell you how many I have eaten in one setting before...
These are not the kind of cookies you can take to school for your child's class (way too many allergen risks). But these are the kind of cookies that you want to bake and then sit down and eat the entire pan with a tall glass of milk about 3 minutes after they have come out of the oven, when the chocolate is still gooey and the cookies soft and delicious (not that I have done that before!)
Anyways, now that I have your mouth watering... Here is my little chef, Ella helping me whip a batch of these together. These have a few secret ingredients and it seems that I play with the amounts each time I make it depending on what flavor I am craving the most at that moment. They are inspired from a SUPER delicious bakery close to our house called Rich's Bagels. "A bagel place known for its cookies?", you ask... FOR SURE! They are loaded with all sorts of goodness and they are gigantic! This is one of the few times where the saying, "Less is More" DOESN'T apply!!!
Madeline's Everything but the Kitchen Sink Chocolate Chip Cookies:
2 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter (2 sticks)
3/4 cup sugar
3/4 cup packed brown sugar
2T. ground flax seed
4 tsp. vanilla
2 cups semi-sweet or dark chocolate chips (the better quality chocolate the better tasting your cookies will be)
2 cups rolled oats
1 cup shredded coconut
1 cup nuts
1 cup corn flakes, lightly crushed
Preheat oven to 375 degrees. Combine water and flax in a small bowl and let sit for about 2 minutes. Meanwhile, combine flour, baking soda, and salt in a medium bowl, set aside. In a large bowl (or the bowl of a large mixer bowl), cream butter with sugars. Add flax and water mixture then add vanilla. Gradually add dry mixture to the creamed mixture. With a rubber spatula add the remaining 5 ingredients one at a time mixing to combine.
Drop approx. 1 tablespoon of dough per cookie on to an ungreased cookie sheet.
Bake at 375 degrees for 9 to 11 minutes or until golden brown. Let cool slightly - ENJOY!
*Side note 1: You can adapt any chocolate chip cookie recipe to fit this, I usually just use whatever the recipe is on the back of the bag of chocolate chips I am using (add about 1/4 cup extra flour, 2 tsp. extra vanilla, and then the oats, coconut, nuts, and cereal as directed above.
** Side note 2: when I make these cookies for Ella to eat I usually omit the nuts (although we have tried her on tree nuts and she does fine so now I don't omit them for her.
*** Side note 3: Most people look at me crazy when I tell them there is cereal in my cookies but it really adds something so uniquely delicious that you should really try it just once if your skeptical!
So, the secret is out. My cookies can now be mass produced by all you cookie lovers out there. Just let me know how you enjoy them! Oh and for payment, I will accpet bags of Ghirardelli dark chocolate chips... just kidding.