Serves: 12-14 Cookies | Prep: 10 min | Chill: 2 hrs | Cook: 10 min | Ready: 2 hrs 20 min
1 large egg
1/2 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup old-fashioned whole-rolled oats
(not quick-cook or instant)
1 teaspoon baking soda
1/2 teaspoon salt, or to taste
1 cup semi-sweet chocolate chips
3/4 cup Cornflakes
3/4 cup sweetened shredded coconut
1/2 cup pecans, coarsely chopped
(walnuts or raisins may be
*Option: Place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
Stop, scrape down the sides of the bowl, and add the flour, oats, baking soda, salt, and beat on low speed until just combined, about 1 minute.
Stop, scrape down the sides of the bowl, and add the chocolate chips, Cornflakes, coconut, pecans, and beat on low speed until just combined, about 1 minute.
Using a large cookie scoop, 1/4-cup measure, or your hands, form 12-14 equal-sized mounds of dough.*
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 to 12 minutes (11 minutes in my oven is just right), or until edges have set and tops are just set, even if slightly under cooked, pale, and glossy in the center; don’t over bake. Cookies firm up as they cool.