Back in the 1930’s and 40’s, my husband’s grandmother, Martha Bovard made traditional Toll House Chocolate Chip Cookies in her Maryland kitchen, but she stretched them by simply adding 4 cups of corn flakes Cereal to the mixture.
This simple addition has turned into somewhat of a cult following in our house. It’s almost criminal to bake chocolate chip cookies without cereal mixed in.
Today, we do it not so much to stretch the recipe, although that certainly helps, especially now in 2022. But we do it because it really makes the chocolate chip cookies taste better and have more crunch.
I’m not sure if I have the liberty to post the actual Toll House Recipe here on my blog to due to copyrights, but it’s easy to find on the back of a bag of chocolate chip cookies. Or you can click HERE to go straight to their website, then just add 4 cups of corn flakes after you blend in the chocolate chips and nuts. You may have to mold them a little bit more rather than just dropping them on the cookie sheet, but that’s normal.
If you use a different recipe for chocolate chip cookies, this modification should work equally as well, so long as the consistency is about the same as the Toll House version.
We usually make them a little larger than the Toll House Recipe calls for. In fact, when my hubby bakes them he makes them huge and has used an ice cream scoop to put them on the cookie sheet. I make them the regular size, but if you do make them larger you’ll have to adjust your cooking time accordingly.
The other thing we do is to use the best ingredients. Butter, not margarine. Real vanilla extract. They really make a difference.
So if you’re looking to improve your chocolate chip cookies, or perhaps looking to stretch the recipe a little like Grandmother Bovard, give this a try!