Instructions

• Preheat the oven to 350˚F (177˚C).
• Spread 2/3 cup chopped pecans and 1/2 cup coconut flakes in a single layer on a baking sheet. Toast in the preheated oven 4–6 minutes, watching closely and stirring once halfway through, until the coconut just starts to turn golden. Remove from oven and let cool completely.
• In a large bowl, combine 1 cup softened butter, 1 cup white sugar, and 1 cup brown sugar. Beat until light and fluffy.
• Add 2 large eggs and 1 teaspoon vanilla to the butter-sugar mixture and beat until combined.
• In a separate bowl, stir together 1 3/4 cups flour (spooned and leveled), 1 cup old fashioned oats (not quick cooking), 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon salt.
• Gradually add the dry mixture to the wet ingredients and mix until just combined.
• Fold in the cooled toasted pecans and coconut, 1 cup corn flakes, 1 cup semi-sweet chocolate chips, and 1 cup peanut butter chips until evenly distributed.
• Line a baking sheet or leave unlined as desired. Drop rounded tablespoonfuls of dough onto the baking sheet about 2 inches apart.
• Bake at 350˚F for 11–13 minutes, or until the edges are golden brown and the centers are still slightly soft.
• Remove the cookies from the oven and let them set on the baking sheet for 2 minutes.
• Transfer cookies to a wire cooling rack to cool completely.