Chicago Crunchy Chocolate Chip Cookies

I found this recipe in a magazine many years ago.  A retired Chicago crossing guard won a contest for these.  Cornflakes are an unusual but tasty addition.

3½ cups flour
3 tsp baking soda
½ tsp salt
2 sticks butter
1 cup firmly packed light brown sugar
1 cup granulated sugar
1 egg
1 tbsp milk
2 tsp vanilla
1 cup vegetable oil
1 cup cornflakes
1 cup quick oats
1 pkg (12 oz) semi-sweet chocolate chips

Sift flour, baking soda and salt onto waxed paper.  Preheat oven to 350 degrees.

Beat butter, margarine, sugars, egg, milk, and vanilla in bowl until well-blended.  Stir in flour mixture alternately with oil until mixture is thoroughly mixed.  Stir in cornflakes, oats, and chocolate chips.

Drop by heaping teaspoons onto ungreased cookie sheets, 2 inches apart.  Bake for 12 minutes or until golden brown.  Cool on wire racks.  Makes 96 cookies.