I needed a name I would remember! Kyla passed this recipe on to me ages ago and it’s original name is, ‘Best Cookies Ever’ – and they’re really great!! Pecans, coconut, cereal, cinnamon, as much chocolate as you want (I used milk chocolate this time just to switch things up) – this is a big batch, so I made all the balls and we cooked them out of the freezer as needed – enjoy!
1 1/2 c. EACH softened butter, sugar AND brown sugar
1 T. vanilla AND 3 eggs
3 c. flour AND 1 t. salt
1 T. EACH baking powder, baking soda AND cinnamon
2 c. EACH large flake oats, Rice Krispies AND unsweetened coconut
1 1/2 c. EACH chopped pecans AND chocolate chips
Preheat the oven to 350 and line a couple of large baking sheets with parchment (if you’re planning on baking some cookies straight away).
In a large bowl, whisk together the flour, salt, baking powder, baking soda and cinnamon and set aside. Use your electric mixer to beat together the butter and both sugars, scrape down the bowl, add the vanilla and beat again. Add in the eggs next, one at a time, mixing well between each addition and scraping down the bowl as needed.
Add in the flour mix and mix until just combined, then pour in the oats, Rice Krispies, coconut, pecans and chocolate chips and mix again. Your mixer will be very full at this point so you may choose to remove the bowl and mix the remaining ingredients in by hand.
Drop or roll tablespoon-sized balls onto your prepared baking sheets leaving a couple of inches between each cookie. Bake for 10 to 12 minutes, depending on how crisp you prefer your treats and then allow the hot cookies to rest on the baking sheets for several minutes before removing them to a rack to cool completely, and then storing or freezing.