Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour, spooned and levelled
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup quick cooking rolled oats
  • 1 cup shredded sweetened coconut
  • 1 cup semi-sweet chocolate chips
  • 2 cups cornflakes, measured lightly

Instructions:

  1. Pre-heat oven to 350°F (180°C). Line two large baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. Measure the oats, coconut, chocolate chips, and gently measure the cornflakes into a separate large bowl.
  4. Cream Butter and Sugars: In the bowl of a stand mixer, beat the softened butter until smooth. Add the granulated sugar and brown sugar. Beat on medium speed for 3–4 minutes until light and fluffy.
  5. Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract and mix briefly.
  6. Incorporate Dry Mix: Reduce the mixer speed to low. Gradually add the flour mixture until just combined. Stop mixing as soon as no streaks of flour remain.
  7. Fold in Inclusions: Transfer the dough to the large bowl containing the oats, coconut, and chocolate chips (holding back the cornflakes for now). Mix the dough and the heavy inclusions gently with a rubber spatula until mostly combined.
  8. Add Cornflakes: Add the cornflakes last. Fold them in very gently using a wide spatula to keep them mostly intact for maximum crunch.
  9. Chill the Dough: Cover the bowl and refrigerate the dough for a minimum of 45 minutes (up to 2 hours). This is essential for preventing spread.
  10. Scoop and Place: Use a 1.5-tablespoon cookie scoop to drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches (5 cm) between them.
  11. Bake: Bake one sheet at a time for 10–12 minutes. The edges should be set and golden brown, but the centres should still look slightly soft and pale. Slightly under-baking ensures a chewy centre.
  12. Cool: Let the cookies cool on the baking sheet for 5 minutes. Then, transfer them carefully to a wire rack to cool completely.