A to Z Everything-But-The-Kitchen-Sink Chocolate Chip Cookies

• flour↗1 1⁄2 cups
• baking soda↗1 1⁄4 teaspoons
• salt↗1 teaspoon
• cinnamon↗1 1⁄2 teaspoons
• ground mace1⁄2 teaspoon
• ground nutmeg↗1⁄8 teaspoon
• ground cloves↗1⁄8 teaspoon
• butter↗1 cup

  softened

• packed brown sugar1 1⁄2 cups
• white sugar↗1 cup
• eggs↗2
• milk↗1 tablespoon
• vanilla↗1 1⁄2 teaspoons
• corn flakes cereal1 cup

  crumbled

• rolled oats↗3 cups
• cup flaked coconut↗1⁄2
• cups semi-sweet chocolate chips↗2
• cup chopped walnuts1

Step-by-step instructions

1. 1

   Sift together flour, soda, salt, and spices; set aside.

2. 2

   In a large bowl, cream butter and sugars until smooth.

3. 3

   Beat in the eggs, one at a time, then stir in milk and vanilla.

4. 4

   Gradually mix in the sifted ingredients until well blended.

5. 5

   Using a wooden spoon, stir in the cornflakes, oats, coconut, chocolate chips, and walnuts.

6. 6

   Roll the dough into walnut sized balls, and place 2 inches apart on greased cookie sheets; flatten slightly.

7. 7

   Bake 8-10 minutes at 350 degrees -- do not overbake!

8. 8

   Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.