• Preheat oven to 350℉. Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

• Crush enough cornflakes to make 1 cup crushed cornflake cereal. Using a nut chopper, chop enough nuts to make 1 cup chopped pecans.
When crushing the cornflakes, place 2 cups of cereal in a plastic freezer bag. Close it up and use your hands or rolling pin to crush the cereal into a crumb. I've also substituted Rice Krispies, Corn Chex, and even Honey Bunches of Oats. Corn Flakes is still my favorite. And Honey Bunches of Oats is a close second.

Make the Cookie Dough

• In a large mixing bowl, cream together 1 cup butter (softened), 1 cup brown sugar and 1 cup granulated sugar. Add 2 large eggs and 1 teaspoon vanilla extract, mixing well.
• In a small bowl blend together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Add to creamed mixture until flour is incorporated.
• Finish by mixing in 1 cup old-fashioned oats, crushed cornflakes, 1 cup sweetened coconut flakes, 1 cup raisins, and chopped pecans.
• Drop by heaping tablespoons onto baking sheets lined with parchment paper or silicone baking mats.
• Bake in preheated oven for 12-14 minutes until golden brown. Makes 3-4 dozen, depending on how big you make your cookies.