*Note: I’ve made these with both rolled oats and quick oats and we slightly prefer the quick oats so that the oats meld together with the cookies a little more but you can use whichever you have on hand.
*Makes 2-3 dozen cookies
1 cup (2 sticks) butter, softened to room temperature
1 cup packed light brown sugar
1 cup granulated sugar
1 tablespoon milk
1 1/2 teaspoons vanilla extract
2 large eggs
1 cup crushed corn flakes
2 1/2 cups quick oats
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup shredded, sweetened coconut
1 cup chopped walnuts (optional)
1 1/2 cups chocolate chips
Preheat the oven to 350 degrees F.
Cream together the butter and sugars until light and fluffy. Add the milk, vanilla and eggs and beat well. Stir in cornflake crumbs and oatmeal. Add the flour, baking soda and salt and mix. Stir in the coconut, walnuts, if using, and chocolate chips.
Place tablespoon-sized balls of dough on a lightly greased or lined cookie sheet and bake for 10-12 minutes until lightly golden around the edges.