About twelve years ago I met a sweet friend of mine named Amanda. We both had one baby- both boys.   We sold Pampered Chef together. She went on and had one more son and I had a houseful more. Her husband works at a local steak house and we run into him from time to time. While I have not seen her in a handful of years, this is a recipe she shared with me when we first met. I keep up with her online now. (She is a local photographer.)

I used to make these cookies every holiday season, until a few years ago when I misplaced it.

Fret no more. She shared the recipe with me again. Thank you Amanda!

Box or bag these babies up and give them has homemade holiday gifts!

Ingredients:

• 2 sticks butter (at room temperature)
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 1/2 tsp salt (I used Kosher)
• 1 tsp baking powder
• 2 tsp baking soda
• 2 cups cornflakes
• 2 cups raw oatmeal
• 2 cups flour
• 1 cup chopped pecans
• 1 cup raisins
• 1 cup coconut

Mix the first eight ingredients. I like to use my standing mixer on medium.

Mix until everything is completely smooth. About 2 minutes or so.

Now add the remaining ingredients.

It will fill your mixing bowl pretty full.

You have a couple of choices. You can mix with your hands, or turn your mixer on the lowest speed.

Be careful if you choose the mixer option. This is a pretty solid concoction that can  bounce your mixer around a little.

When you’re done mixing, cover and place it in the fridge. It is preferable that you leave it in there overnight.

I have cooked a batch without refrigerating the dough and they turned out fine. I think cooking them overnight just helps all of the ingredients get nice and cozy.

Now you’re ready to bake.

I like using a small or medium melon scooper.

You can use a kitchen spoon, too. Either way is fine. You’re not forming a perfect circle or anything.

I like to line my cookie sheet if I am not using a baking stone.

Leave about 1-2 inches in between each cookie. These cookies spread during the baking process.

Bake at 375 for 8-10 minutes.

I like mine gooey in the middle and slightly crisp around the edges.

Transfer them to a cooling rack.

I just slide them onto the rack with the parchment paper still under them. (Have I mentioned I love parchment paper?)

Once they are cool they are ready to enjoy.

One batch of this cookie dough will make tons of cookies- about 3-4 dozen.

You do not have to cook all of the dough at one time. Just pop it back in the fridge.

I would use the dough within 5 days or so.