2 sticks butter, softened
2 eggs
1 cup brown sugar
1 cup granulated sugar
2 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 bag chocolate chips
1 cup quick oats
1-1/2 cups plain corn flakes
1 cup sweetened, grated coconut
Preheat oven to 350 degrees.
Cream together butter and eggs.
While mixing, add brown and granulated sugars.
Add vanilla.
In a separate bowl, whisk together flour, soda, baking powder, and salt.
Mix dry ingredients into sugar and egg mixture.
Stir in chips, oats, corn flakes, and coconut until they are distributed.
Scoop onto parchment lined cookie sheet using a regular ice cream scoop filled not quite full.
Do Not Crowd Pan - they're big, and they spread
Bake 10 - 14 minutes - Best if *slightly* under baked (my oven - about 13 - 14 minutes)
Cool on a rack.
Makes about 2 dozen LARGE cookies.
Recipe by: Michelle Herriman Brashear - Owner, "Local Flavor Branson" Restaurant
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