Ingredients
Scale
- 1 cup softened butter
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup old-fashioned oats
- 1 cup corn flakes
- 1 cup toasted pecans (roughly chopped)
- 1/2 cup coconut flakes
- 1 cup peanut butter chips
- 1 cup semi-sweet chocolate chips
Instructions
- Toast the pecans in a dry skillet over medium heat for about 3–5 minutes until fragrant. Set aside to cool.
- In a large bowl or stand mixer, beat the softened butter until light and fluffy. Add both sugars and mix well.
- Incorporate the eggs one at a time along with vanilla extract, beating until fully combined.
- In another bowl, whisk together flour, salt, baking powder, and baking soda. Gradually add to the wet mixture.
- Fold in oats, corn flakes, toasted pecans, and coconut flakes until just combined.
- Stir in peanut butter and semi-sweet chocolate chips evenly throughout the dough.
- Cover the dough and chill in the refrigerator for at least an hour or up to 24 hours for enhanced flavor.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop approximately a quarter cup of dough onto each baking sheet, leaving space between each scoop.
- Bake for about 12–14 minutes until edges are golden but centers remain slightly shiny.
- Allow cookies to cool on sheets briefly before transferring them to wire racks.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 210
- Sugar: 12g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg