1 c. Margarine
1 c. Shortening
2 c. Brown Sugar
2 c. White Sugar
4 eggs
2 t. Vanilla
4 c. Flour
2 t. Baking Powder
2 t. Baking Soda
2 c. Oatmeal
2 c. Cornflakes
1 six ounce pkg Chocolate Chips
1 c. Shredded Coconut
1 c. Chopped Pecans

Preheat oven to 350 degrees.

Cream together the margarine, shortening and sugars. Add the eggs and vanilla. In a separate bowl, sift together the flour, baking powder and baking soda. Stir in the oatmeal, cornflakes, chips, coconut and pecans. Combine dry and moist ingredients and mix well. Drop batter three inches apart on ungreased insulated cookie sheets. Flatten slightly with the back of a spoon if you wish. Bake for 15 minutes. Do not overbake; the centers should be soft when the cookies first come out of the oven. Makes 30 five-inch cookies.

NOTE: I don’t make them that large. I use a teaspoon to drop dough on insulated cookie sheets and the cooking time will be 10 – 12 minutes. Makes 8 – 10 dozen cookies. I have a KitchenAid Professional HD stand mixer which I use for mixing all of my cookies. This recipe makes a 6 quart stainless steel bowl almost full.

NOTE:  This is my son’s all time favorite cookie!