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

INGREDIENTS

• 190 g all-purpose flour
• 6 g baking soda
• 6 g salt
• 3 g ground cinnamon
• 0.8 g ground mace
• 0.4 g ground nutmeg
• 0.3 g ground cloves
• 225 g butter, softened
• 330 g packed brown sugar
• 200 g white sugar
• 2 eggs
• 15 ml milk
• 8 ml vanilla extract
• 30 g cornflakes cereal, crumbled
• 245 g rolled oats
• 35 g flaked coconut
• 335 g semisweet chocolate chips
• 120 g chopped walnuts

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. Roll the dough into walnut sized balls, and place 2 inches apart on prepared cookie sheets; flatten slightly.
3. 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!