Recipe by mayweed
I found the recipe that I based this one on in a book called monster cookies. I made a few changes to it and it has become mine. Everytime I make these they rarely last the day. They are actually quite healthy and filling and I will have one with my morning coffee for breakfast... kinda like a granola bar in cookie form. If you use a dark (non-stick) cooie sheet they will come out less chewy.
Top Review by PinkPanther
These are great! I couldn't stop myself from eating the dough, as its so full of great little bits. They have been one of my favorite go-to recipes for about 7 years now. I add a slight bit of moisture to the dough, usually with a tablespoon or two of milk, sometimes molasses, or apple sauce. The extra moisture really makes a difference and the cookies come out chewy and amazing. These are a must-bake!
- 236.59 ml butter or 236.59 ml margarine
- 236.59 ml granulated sugar
- 236.59 ml brown sugar (firmly packed)
- 2 eggs
- 4.92 ml vanilla
- 236.59 ml all-purpose flour
- 236.59 ml whole wheat flour
- 4.92 ml baking soda
- 2.46 ml baking powder
- 2.46 ml salt (optional)
- 473.18 ml oatmeal
- 473.18 ml corn flakes
- 118.29 ml coconut
- 118.29 ml chopped nuts (pecans or walnuts work best)
- 118.29 ml raisins
- 236.59 ml chocolate chips
Directions See How It's Made
- Pre-heat oven to 350 degrees F.
- Cream butter and sugars until creamy.
- Add eggs and vanilla, beat well.
- Combine flours baking soda, baking powder and salt, then add to wet ingredients.
- Stir in rest of ingredients and mix well.
- Drop by heaping tablespoonfuls on ungreased cookie sheet.
- Bake 10- 12 minutes or until lightly browned.
- Allow to cool 1 minute on cookie sheet before removing to wire rack.
- Store covered tightly.