Grandma's Cookbook

Ingredients

• 2 C sifted flour (240 g)
• 1 t baking soda
• ½ t baking powder
• 1 t salt
• 1 C shortening (184 g)
• 1 C sugar (198 g)
• 1 C brown sugar (213 g)
• 1 T milk
• 2 eggs (100 g)
• 2 C oats (178 g)
• 1 C coconut (85 g)
• 2 C corn or rice flakes or special K (62.5 g)
• 2 C (12-oz.) semi-sweet chocolate chips (340 g)

Directions

1. Preheat oven to 350 F.  Line 2 baking sheets with parchment paper.
2. Sift together flour, soda, powder, and salt; set aside.
3. Cream together shortening and sugars; beat in milk and eggs.
4. With mixer on low, add flour in 2-3 parts, stirring each only until just incorporated.
5. Keeping the mixer on low speed, add oats and coconut, mixing until combined.
6. Stirring by hand, add the chocolate chips.
7. Gently mix in the cereal until it is well-distributed through the dough.  I actually mix it in with my hands to limit the amount of breakage on the cereal because the dough is very stiff at this point.
8. Drop about 2 inches apart onto prepared sheets using a #40 (1.5 tablespoon) cookie scoop. If you use a different size scoop, or scoop using spoons, you will want to watch the baking time and adjust it accordingly.
9. Bake at 350 F for 13-15 minutes.

Makes about 65 2.25-inch cookies.  Store in an airtight container at room temperature up to 5 days.