• 1 cup unsalted butter, room temp
  
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 cups chocolate frosted flakes (I’m not sure if these are a Walmart exclusive, but you should definitely be able to find them there if not elsewhere)
• 12 ounces semisweet chocolate chips

In a large bowl, cream together the butter and sugars until smooth.

First use of this hand mixer – last one died in WY, after traveling with me from DC to Greece and Turkey. A solid life.

Add the eggs and vanilla and beat to combine.

Add the flour, baking soda, and salt, and beat until just combined.

Mix in the cereal and chocolate chips. (By now this is a bit thick for a hand mixer, so stir by hand if necessary. A stand mixer should be able to do it just fine.) Cover the bowl and refrigerate 1 hour, or however long it takes you to go get fingerprinted for your new job.

Once chilled, preheat the oven to 350 degrees and grease or line baking sheets with parchment. Scoop the dough onto the pans, spacing widely.

Bake 12-15 minutes, until browned around the edges.

These pretty huge ones needed 15 minutes, I did smaller ones too and they still needed 12+.

Let cool briefly on the pans, then use a spatula to transfer to a wire rack to cool completely.

The taste of these is great immediately, but I preferred the texture once cooled.

Chocolate Chip Chocolate Frosted Flake Cookies

• 1 cup unsalted butter, room temp
  
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 cups chocolate frosted flakes
• 12 ounces semisweet chocolate chips

In a large bowl, cream together the butter and sugars until smooth. Add the eggs and vanilla and beat to combine. Add the flour, baking soda, and salt, and beat until just combined. Mix in the cereal and chocolate chips. Cover the bowl and refrigerate 1 hour.

Once chilled, preheat the oven to 350 degrees and grease or line baking sheets with parchment. Scoop the dough onto the pans, spacing widely. Bake 12-15 minutes, until browned around the edges. Let cool briefly on the pans, then use a spatula to transfer to a wire rack to cool completely.