These cookies are soooo good.
I got the recipe by making a donation to the
Mike and Cricket Rubino Scholarship fund at Live Oak High School in Morgan
Hill, CA. They will probably be able to send the whole school to Stanford.
MOM AVILLA'S FAMOUS CHIP COOKIES
Beat until creamy texture of a butter cream frosting:
2 cubes
butter***
1 cup granulated sugar
1 cup brown sugar
1 egg
1 TBSP. milk
1 cup vegetable oil
2 tsp. vanilla
Mix together in a separate bowl:
3 1/2 cups flour
1 tsp. salt
1 TBSP. baking soda
Add this to creamed mixture.
Crush enough corn flakes to
make:
1 cup crushed corn flakes then add to mix
Then add
1 cup rolled oats quick or regular
When it is all well mixed, add:
1 pkg. chips (butterscotch, milk chocolate or semi-sweet)
Drop by tablespoons on a
non-stick cookie sheet.
Bake at 325 degrees for 11 minutes or until set, not firm.
Cool in the pan for a few minutes before removing.
Let cookies cool on a flat paper grocery bag. Open the bag
at the seams and lay flat, then place the cookies on it to
cool.
When cookies are cooled, store
in sealed containers.
*** A cube is also known as a stick of butter and equals 1/4 pound.
