1 cup sugar -- see notes
1 cup brown sugar
2 sticks butter
2 eggs
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups all-purpose flour
2 cups Corn Flakes -- crushed
2 cups oatmeal -- see notes
1 bag chocolate chips -- see notes

Heat oven to 350.

Cream together the butter and sugars. Add eggs and vanilla. Mix until almost fluffy.

Sift together dry ingredients, then add to batter. Mix well.

Stir in crushed corn flakes, oatmeal and chocolate chips.

Scoop onto cookie sheet. Bake for 8-10 minutes or until golden brown.

Note: You may want to make your own version of these. Suggested substitutions are butterscotch chips, toffee chips (I love to add about 1/2 cup of these), raisins, or coconut.

This batter may be chilled for a short time (1-2 hours), but any long may cause the corn flakes to get soggy or stale.

Stacy Notes - Made these August 2009, with a couple of changes. I used 1 cup of Splenda for the white sugar, and I used old-fashioned oatmeal (all I had on hand). I also used 2 cups of semi-sweet chocolate chips. This made about 3-4 dozen with my cookie scoop. Used 2 dark Wilton baking pans, lined with parchment paper. In my oven, it look about 9-10 minutes per baking sheet. I didn't chill the dough before baking. Next time, I might try with quick cook oats, although they are good with the old-fashioned, just chewy like an oatmeal cookie. Also, I think these would be good with walnuts or pecans added, and different kinds of chips (toffee, butterscotch, etc). They are really good as I made them though, a definite keeper.