Ah, 2013–the summer of coconut and corn flakes! Here’s a recipe that features both. Chocolate chip cookies–affectionately known ’round heah as CCCs–with the added joy of crunch and coconut. You know, why don’t we abbreviate these new little treats right now: the 5 Cs! It sounds like an important life lesson, doesn’t it–the 5 Cs? I do think it’s important to bake and enjoy them. That is my life lesson to you this Sunday. So, let’s go do something important right now.

adapted from recipes all over the Internet

½ cup granulated sugar
½ cup light brown sugar
1 stick salted butter, softened
1 egg
1 teaspoon vanilla
1 cup flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup corn flakes, crushed fine (crushing corn flakes is cathartic!)
½  cup coconut flakes (Baker’s is my coconut of choice)
¼ cup dark chocolate, chopped into small chunks

Preheat oven to 350 degrees F.

Cream together sugars, butter, eggs and vanilla.

Sift together flour, baking powder, soda and salt.

Add dry ingredients to creamed; mix . Stir in corn flakes, coconut and chocolate; mix well.

Drop by small cookie scoop. I used my Zeroll 60 pink scoop (roughly 2 heaping teaspoons). I made 9 at a time: three across, three down. Cookies will spread out, so give them room to grow.

Bake 12 minutes at 350 degrees. Check at 10 minutes in case your oven runs hotter than mine. Let the cookies rest outside the oven for a minute or two before transferring to a cooling rack…or your mouth! 😀