A to Z Everything-but-the-Kitchen-Sink Chocolate Chip Cookies recipe

5 servings

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!