Corn Chocolate Chip Cookies

For some reason I had an overwhelming urge to pick up several boxes of Jiffy corn muffin mix the other day when I was in the grocery store. I have no idea why, as I haven't bought any for quite some time! Fortunately though in the course of my internet recipe research I found several recipes that used Jiffy corn muffin mix, so how could I resist? It's always good to have a few quick reliable recipes up your sleeve when you fancy a fresh-baked no-nonsense cookie.

4 Tbsp butter, room-temperature
3 Tbsp sugar
1 egg, beaten
1 tsp vanilla
1 box Jiffy corn muffin mix
1 C chocolate chips
1/3 C walnuts, chopped
sea salt (optional)

Cream the softened butter and the sugar together in a medium sized bowl. Mix in the beaten egg and the vanilla.
Add the whole box of Jiffy corn muffin mix and stir the dough until well-mixed. Sprinkle in the chocolate chips, stir again, then chill the cookie dough for about 15 minutes in the fridge.
Preheat the oven to 350°.
Using an ice-cream scoop measure out balls of cookie dough onto to Silpat lined baking sheets, spacing them about 2 to 3 inches apart. Flatten them down slightly with a fork.
Bake for about 13-15 minutes until lightly browned and the dough is cooked through.
Remove the cookies from the oven, and if you like sprinkle lightly with a little sea salt before letting them cool. This recipe makes about 16 cookies. 

I think next time I bake them I'll try substituting peanut butter for the butter and maybe a small handful of cranberries, but I must say they are delicious as is. The corn mix definitely adds an interesting texture to the cookies