Corny Cookies

• 1 cup butter
• 1 cup shortening
• 2 cups brown sugar
• 2 cups granulated sugar
• 4 eggs
• 2 teaspoons vanilla
• 2 cups quick oats (uncooked) OR old fashioned oats
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup coconut
• 1 cup chopped pecans
• 2 cups Corn Flakes
• 12 ounces chocolate chips

1. This makes a lot of dough.  If you don't need to make so much, cut it in half. 
2. Cream the butter and shortening, then add both sugars, the eggs, salt, and vanilla. 
3. Beat at medium speed until well combined. 
4. Combine flour, baking powder, and baking soda in a separate bowl, then add into the butter mixture and mix well.
5. Stir in the oats, nuts, chocolate chips, coconut, Corn Flakes, and/or any other add-ins you like. Butterscotch chips, raisins, toffee bits, Craisins, sliced almonds, Rice Krispies cereal, pretzels…whatever you have on hand and love! 
6. Use a 1/4 measuring cup to scoop out the cookie dough, and place on a baking sheet lined with parchment paper or a silicone baking mat. You could also use a large cookie scoop or ice cream scoop about the same size.  For smaller cookies, use a cookie scoop to form your cookies, then alter the baking time by a few minutes.
7. Place cookie sheets in the oven, and bake 10-12 minutes, or slightly longer for a crispier cookie.
8.  Let sit on the cookie sheet for a few minutes before moving to cool completely on wire racks. Store in airtight containers for 3-5 days on the counter, and about a week in the refrigerator.