Everything but the Kitchen Sink Cookies
Why I Love This Recipe
Ingredients You'll Need
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon mace
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1 cup butter -- softened
1 1/2 cups brown sugar
1 cup white sugar
2 large eggs
1 tablespoon milk
1 1/2 teaspoons vanilla
1 cup cereal
3 cups rolled oats
1/2 cup coconut -- flaked
2 cups semisweet chocolate chips
1 cup walnuts -- chopped
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together flour, baking soda, salt, cinnamon, mace, nutmeg, and cloves; set aside.
2. In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in milk and vanilla. Gradually mix in the sifted ingredients until well blended. Using a wooden spoon, stir in the cornflakes, oats, coconut, chocolate chips, and walnuts. Roll the dough into 1 1/2 inch balls, and place 2 inches apart on prepared cookie sheets; flatten slightly with a glass dipped in water.
3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. I found that slightly under baking these yields wonderfully chewy cookies!
