A to Z Everything-but-the-Kitchen-Sink Chocolate Chip Cookies

Ingredients

• 1.3 teaspoons baking soda 
• 1.5 cups brown sugar packed
• 1 cup butter softened
• 0.5 cup coconut or flaked
• 1 cup cornflakes cereal crumbled
• 2  eggs 
• 1.5 cups flour all-purpose
• 1.5 teaspoons ground cinnamon 
• 0.1 teaspoon ground cloves 
• 0.5 teaspoon mace 
• 0.1 teaspoon ground nutmeg 
• 1 tablespoon milk 
• 3 cups rolled oats 
• 1 teaspoon salt 
• 2 cups semi chocolate chips 
• 1.5 teaspoons vanilla extract 
• 1 cup walnuts chopped
• 1 cup sugar white

Equipment

• bowl
• baking sheet
• oven
• wire rack
• wooden spoon

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together flour, baking soda, salt, cinnamon, mace, nutmeg, and cloves; set aside.
2. In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in milk and vanilla. Gradually mix in the sifted ingredients until well blended. Using a wooden spoon, stir in the cornflakes, oats, coconut, chocolate chips, and walnuts.
3. Roll the dough into walnut sized balls, and place 2 inches apart on prepared cookie sheets; flatten slightly.
4. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. I found that slightly under baking these yields wonderfully chewy cookies!