By Request Betty Shimabukuro

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Chocolate and cornflakes
pair for ono cookie

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Did you know that if you leave a bag of chocolate chips in a hot car for an hour at high noon they don't even begin to melt? Tried it this weekend, not on purpose, so it was a relief.

Thus it was possible to test recipes received in response to Fran Setsu's request for a chocolate chip and cornflake cookie. "My neighbor, who used to work at a school cafeteria, used to make it for me all the time, but she's been unable to give me the recipe," wrote Setsu.

Jane Osaki and Robert Blair sent in suggestions that were very different. Osaka's is like a simple cornflake cookie with chocolate chips added. Blair's is more like an oatmeal-chocolate chip cookie with cornflakes added. Blair found his recipe on the Internet, but Osaka's came the old-fashioned way, from a friend years ago. "Very good," she says.

What follows are their recipes, with some adaptations. Both are nice cookies, with the cornflakes giving them a bit of crunch. Both could handle more cornflakes or more chocolate chips, depending on whether you'd like to vary either of those taste sensations.

Cornflake Cookies with Chocolate Chips

1 cup (2 blocks) butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 cup crushed cornflakes
1 cup semisweet chocolate chips (more if you like)
1 cup chopped nuts, optional

Preheat oven to 300 degrees.

Cream butter and sugar. Beat in eggs, 1 at a time. Stir in vanilla. Add flour and baking soda; mix well. Fold in cornflakes, chocolate chips and nuts. Drop by teaspoonfuls on ungreased cookie sheet. Bake 15 minutes. Makes about 48 cookies.

Chocolate Chip Corn Flake Cookies

1/2 cup canola oil
1/2 cup margarine
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1-1/2 cups crushed cornflakes
1 cup rolled oats
1 cup semisweet chocolate chips
1/2 cup chopped walnuts, optional

Preheat oven to 375 degrees. Lightly grease cookie sheets.

Cream canola oil, margarine, and brown and white sugars until smooth. Beat in eggs, 1 at a time; stir in vanilla.

Combine flour, baking soda, baking powder and salt; stir into sugar mixture. Stir in cornflakes, oats, chocolate chips and nuts. Drop by heaping teaspoonfuls onto cookie sheets. Bake for 10 to 15 minutes, until golden brown.

Cool cookies slightly on baking sheets before removing to racks to cool completely. Makes 48 cookies.

Nutritional information unavailable.

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Send queries along with name and phone number to:
"By Request," Honolulu Star-Bulletin,
500 Ala Moana, No. 7-210, Honolulu 96813.
Or send e-mail to bshimabukuro@starbulletin.com

Asterisk (*) after nutritional analyses in the Body & Soul section indicates calculations by Joannie Dobbs of Exploring New Concepts, a nutritional consulting firm.