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Cassie's Chicago Crunch Cookies

While the origin of the name of these cookies is a mystery, it's obvious why they are a hit with the Strohbusch family, whose story is on page 48.

  • 3 1/2 Cups flour
  • 3 tsp. baking soda
  • 1 tsp. salt
  • 1 Cup white sugar
  • 1 Cup brown sugar, packed
  • 1/2 Cup butter, softened
  • 3/4 Cup margarine, softened
  • 1 egg
  • 1 TB. milk
  • 1 Cup vegetable oil
  • 1 Cup crushed corn flakes (use a rolling pin or heavy bottle or blender)
  • 1 Cup oatmeal (quick-cooking or old-fashioned)
  • 1 12-oz. bag chocolate chips

Preheat oven to 350°. In a medium bowl, sift together the flour, baking soda and salt. Set aside. In a large mixing bowl, cream together the sugars, butter and margarine until fluffy. (It is okay to use all butter and no margarine for this recipe, but you still need the oil.) Add the egg, milk and VANILLA and mix well. Gradually add the flour mixture and mix well. Add the oil and mix. Fold in the corn flakes, oatmeal and chocolate chips. Drop the dough by the teaspoon onto ungreased cookie sheets. The cookies tend to spread so don't make the dough balls too big or place them too close together, and make sure the oven is fully preheated before starting the baking. Bake at 350° for 10-12 minutes, until golden. Let cool and serve with a big glass of milk and a smile!

Prep. time: 15 minutes
Baking time: 10-12 minutes per batch
Yield: 6 dozen

Nutritional Information:
Servings 36; Serving Size 2 cookies (47g); Calories 230; Calories from fat 130; Total fat 14g; Cholesterol 10mg; Sodium 220mg; Carbohydrate 25g; Dietary Fiber 1g; Sugars 14g; Protein 2g.

Single Strength Vanilla 4 oz. Bottle

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