Chocolate chip cookies come in all types – crisp, chewy, cakey, crunchy… with all kinds of add-ins – oatmeal, raisins, nuts, pumpkin, applesauce…the list is endless. Almost everyone likes them hot out of the oven. In our family, my sister Kay made the best chocolate chip cookies – they were chewy with a minimum of chocolate chips. She used the recipe from the red-and-white-checkered Better Homes & Gardens Cookbook (circa 60’s), and even though all five of the other sisters, me included, used her recipe and followed her directions to the letter, ours were never as good as hers. Over the years, I’ve tried dozens of recipes for chocolate chip cookies, and the following recipe for Sue’s Chocolate Chip Cookies is one of my family’s favorites. The texture of these cookies is chewy and crunchy at the same time, the crunchy being due to crushed cornflakes that have been stirred in. This recipe was shared about 30 years ago by an old friend, Susan Findlay, who says she got it from her friend Sue Rogge.

Sue’s Chocolate Chip Cookies are incredibly good warm from the oven, but they stay good for several days if kept in an airtight container. Unfortunately, they don’t last long unless they are hidden. The freezer is a good hiding place, and they keep for months when frozen. To thaw, just set on the counter for a few minutes or microwave for a few seconds.

While these cookies are very different from the original Toll House Cookies invented by Ruth Wakefield in 1937 (which started a chocolate chip cookie craze that has never waned), they are a favorite and definitely worth a try.

72 Cookies

1/2 cup shortening
1/2 cup butter
1 cup packed brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 tablespoons buttermilk

2 1/3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 cups oatmeal
1 cup flaked coconut
1 cup corn flake crumbs
2 cups semi-sweet chocolate chips

1. Preheat oven to 350°.


2. Cream shortening, butter, and sugars.


3. Add eggs, vanilla, and buttermilk.


4. Mix the flour, baking powder, and baking soda; stir into the butter/sugar mixture.


5. Fold in the oatmeal, coconut, corn flake crumbs, and chocolate chips.


6. Scoop 1" balls from the dough, place on parchment-lined or greased baking sheets, and flatten slightly.


7. Bake for 9-11 minutes, or until the bottoms start to brown.


8. Remove to cooling racks and store in an airtight container.

Amount Per Serving
Calories 109 Calories from Fat 48
Percent Total Calories From: Fat 44% Protein 4% Carb. 53%

Nutrient Amount per Serving
Total Fat 5 g
Saturated Fat 3 g
Cholesterol 9 mg
Sodium 45 mg
Total Carbohydrate 14 g
Dietary Fiber 0 g
Sugars 0 g
Protein 1 g

Vitamin A 2% Vitamin C 0% Calcium 0% Iron 2%