I found this recipe about 2 years ago in the Winnipeg Free Press Recipe Swap section. I love the crispy outside and the soft centre of these cookies.
This recipe calls for 1 tsp of salt. I have made these cookies with that amount and I found them too salty. This time I only used 1/4 tsp and the cookies turned out better.
1 cup butter
1 cup white sugar
1 cup brown sugar
2 tsp baking soda
1 tsp salt
2 tsp vanilla
2 beaten eggs
2 1/2 cups all-purpose flour
2 cups crushed corn flakes
2 cups chocolate chip cookies
1. Preheat oven to 375F with rack in middle position.
2. Melt butter. In large bowl add the melted butter and sugars and stir. Add soda, salt, vanilla, and beaten eggs. Mix well. Stir in flour gradually. Add crushed corn flakes and chocolate chips and mix throughly.
3. Form dough into walnut-sized balls and place on greased cookie sheet. Press them down slightly with a floured or greased spatula.(I just used my hand). Bake for 8-10 minutes. Cool on cookie sheet for 2 minutes then remove to a wire rack until completely cool. Cooling on the rack is important as it helps them get crispy.