From the Kitchen of Vicky Valdepeas_______________

CHOCO CHIP KILLER COOKIE

(All measures are level. A wooden spoon can be used to combine the ingredients in a bowl.) In a mixer bowl, combine: cup uncooked oatmeal cup crushed corn flakes cup medium brown sugar (less 1 TB) cup white sugar (less 1 TB) cup raisins (separated and picked over) Add in: 1 egg, lightly beaten 1-1/4 tsp vanilla (use a good brand) cup melted/cooled butter TB glucose (this is hygroscopic and results in chewy stored cookies) Mix liquid and dry ingredients till well combined. Fold in: 1 cup sifted AP flour tsp baking powder tsp baking soda 1/8 tsp salt Fold in cup chocolate chips. Refrigerate dough. (Dough can be kept in fridge and worked on 2-4 hours later.) Working quickly with both hands, form 1-1/4 inch rough balls. Place on greased & floured baking sheets, about 2 inches apart. Bake in preheated oven for 12 14 minutes, until light golden, or until sides are set and firm to the touch. (Best to check after minimum time has elapsed, and add additional baking time in 2 or 3 minute increments.) When cookies are done, remove pan from oven and let pan rest on a baking rack. After one minute, immediately transfer cookies individually to baking rack until they cool down. Store in a container with a lid.

Yield: 35 - 40 pcs.
NB: 1. This recipe is meant for a conventional oven. Bake one cookie sheet at a time in center of oven. 2. Oven must have been preheated adequately. 3. The most difficult part in baking choco chip cookies is discerning if the cookies are done. Any excess in baking time could result in overly crisp cookies, while underdone cookies will lack aroma and turn out to be doughy. Adjust baking time as you practice. 4. If, upon removing from the oven, cookies seem to have been overbaked, immediately cover with foil to create steam and soften cookies somewhat.