Dishpan Cookies

Ingredients

  • 1 cup butter, room temperature
  • 1 cup sugar
  • 1 cup light brown sugar, packed
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups cornflakes cereal
  • 3/4 cup rolled oats (regular, not quick)
  • 1 cup sweetened flaked coconut
  • 1 1/2 cups semisweet chocolate chips
  • 1/2 cup chopped toasted pecans

Directions

  1. Preheat oven to 350°.
  2. Line baking sheets with parchment paper.
  3. In a large bowl, using an electric mixer, cream together the butter, sugar and brown sugar until smooth and creamy.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Sift together the flour, baking soda, baking powder and salt; stir into the creamed mixture until just blended.
  6. Then mix in the corn flakes cereal, rolled oats, coconut, chocolate chips and pecans.
  7. Drop by 2-tablespoon scoops onto prepared baking sheets.
  8. Bake 8-10 minutes, until edges are lightly browned.
  9. Cool on wire racks.
  10. Makes 36 cookies.