Ingredients:

  • 1 ½ cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt (Fine sea salt)
  • 1 cup (2 sticks) Unsalted Butter, softened to room temperature
  • 1 cup, packed Light Brown Sugar
  • ½ cup Granulated Sugar
  • 2 Large Eggs, room temperature
  • 2 teaspoons Vanilla Extract
  • 1 cup Old-Fashioned Rolled Oats (Not instant oats)
  • 1 cup Sweetened Shredded Coconut
  • 1 ½ cups Cornflakes Cereal, lightly crushed
  • 1 cup Semi-Sweet Chocolate Chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In the bowl of your stand mixer, cream the softened butter, brown sugar, and granulated sugar on medium speed until the mixture is light and fluffy (approximately 3–4 minutes).
  4. Beat in the eggs one at a time, mixing well after each addition. Scrape down the bowl sides. Add the vanilla extract and mix until just combined.
  5. Reduce the mixer speed to low. Gradually add the prepared dry ingredient mixture (flour, etc.) and mix only until barely combined. Stop the mixer as soon as the last streaks of flour disappear.
  6. Gently fold in the rolled oats, shredded coconut, lightly crushed cornflakes, and chocolate chips using a rubber spatula. Ensure the mix-ins are evenly distributed.
  7. Cover the bowl and chill the dough in the refrigerator for a minimum of 30 minutes. This chilling step is crucial for flavor and texture.
  8. Using a 2-tablespoon cookie scoop, place uniform balls of dough onto the prepared baking sheets, leaving about 2 inches (5 cm) between each one.
  9. Bake one sheet at a time for 10–12 minutes. The cookies are done when the edges are golden brown and crisp, but the centres still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.