This family recipe has been passed down thru the generations and was Donna's favorite chocolate chip cookie recipe growing up. It came from Donna's Grandma who lived on a farm near the tiny town of Mulhall, OK. They are tender in the middle with a chewy crunch.
The secret ingredient is crunchy cereal. The original recipe called for "Post Toasties", which is corn flakes cereal. When available, the preferred cereal option is Honey Bunches of Oats with Almonds. Then additional nuts are not needed. Another variation is to swap Butterscotch Chips for the chocolate or using both.
Preheat oven to 350 degrees. Set out cookie sheet.
Tip: If you have silicone baking sheets, use on top of the cookie sheet. Or, if you you have parchment paper, use on top of the cookie sheet. This allows the cookies to cool as long as needed. The bottom will be nice and flat and the tops won't be wrinkled. Super easys clean up, because they won't stick!
Using mixer, beat butter, white sugar and brown together. Mix in the egg. Then mix in the soda and salt. It will be getting a bit fluffy. Mix in the cereal. Yes, it will get crunched up. Mix in the chocolate chips. Mix in the flour. If using nuts, mix them in, too.
For 24 small cookies, drop 1" balls of cookie dough 12 to a baking sheet. Bake for 10 minutes. Set the oven timer.
For 12 large cookies, drop 2" balls of cookie dough 6 to a baking sheet. Bake for 15 minutes. Set the oven timer.
Tip: Cookie scoops look like small ice cream scoops and help keep the portions consisently sized. The smaller is usually 1 ounce and is perfect for making small cookies. The larger is usually 2 ounces and is perfect for making large cookies.