Caramel Crunch Cookies
Serves: 3½ dozen cookies
  • 1 cup oil
  • ½ cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • 1½ teaspoons vanilla extract
  • 2 tablespoons corn starch
  • 2¼ cups flour
  • 1 cup caramel chips (butterscotch chips work too)
  • 2 cups corn flakes
  1. Preheat oven to 375. Line two baking sheets with parchment paper and set aside.
  2. In the bowl of an electric mixer fitted with a paddle attachment, beat together oil, sugar, brown sugar and eggs on medium speed until combined and creamy.
  3. Add baking soda, baking powder, salt, vanilla and corn starch. Beat well to combine.
  4. Turn mixer speed to low. Gradually add the flour and stir until just incorporated.
  5. Add caramel chips and corn flakes and stir gently until just combined.
  6. Use a medium cookie scoop of a heaping tablespoon to scoop out dough onto prepared baking sheets.
  7. Bake for about 9 minutes, until the tops are set and the cookies are starting to turn golden.
Plan Ahead:
  1. These cookies freeze well in an airtight container.
Recipe by Overtime Cook at