- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground mace
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup butter, softened
- 1 1/2 cups packed brown sugar
- 1 cup white sugar
- 2 eggs
- 1 tablespoon milk
- 1 1/2 teaspoons vanilla extract
- 1 cup cornflakes cereal, crumbled
- 3 cups rolled oats
- 1/2 cup flaked coconut
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts
- 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.
- 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 walnut sized balls, and place 2 inches apart on prepared cookie sheets; flatten slightly.
- 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!
03/22/2017
recipepes.com
a to z everything-but-the-kitchen-sink chocolate chip cookies, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
