Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Butter or margarine |
| 2 cups | Sugar |
| 2 cups | Packed brown sugar |
| 4 eaches | Eggs |
| 2 teaspoons | Vanilla extract |
| 4 cups | All-purpose flour |
| 1 tablespoon | Baking powder |
| 2 teaspoons | Baking soda |
| 1 teaspoon | Salt |
| 2 cups | Cornflakes |
| 2 cups | Rolled oats |
| 1 pack | Flaked coconut -- 8 ounces |
| 1 pack | Semisweet chocolate chips -- |
| \N \N | L2 ounces |
| 1 cup | Walnuts -- chopped |
In a large mixing bowl, cream butter and sugars. Add eggs and vanilla: mix well. In a small bowl, combine flour, baking powder, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in cornflakes, oats and coconut. (It may be necessary to transfer to a larger bowl fo stir in the cornflakes, oats and coconut.) Stir in chocolate chips and nuts. Divide dough into six sections. On a piece of waxed paper, shape each section into a 7-in. x 1-½-in. roll. Refrigerate several hours or overnight. Cut into ½-in. slices. Place 3 in. apart on ungreased cookie sheets.
Bake at 350 deg. for 13-15 minutes. Yield: 7-½ dozen Recipe By : Taste of Home