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preheat oven to 350 degrees f. grease cookie sheets. sift together flour, baking soda, salt, cinnamon; set aside. 2. in a large bowl, cream together butter, sugars. beat in one egg at a time, then stir in milk and vanilla. gradually mix in sifted ingredients until well blended. using a wooden spoon, stir in cornflakes, oats, coconut, chocolate chips and walnuts. 3. roll dough into walnut sized balls. place 2 inches apart on prepared cookie sheets; flatten slightly. 4. bake for 8-10 minutes in preheated oven (8 minutes for smaller cookies, 10 for larger). allow cookies to cool on baking sheet for 5 minutes before moving to wire rack to cool. (makes 60 cookies!) ** you can also make these into cookie bars by spreading into a well greased jelly roll pan (large) and baking at 350f for about 19 minutes. enjoy!
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
True Ceylon cinnamon — delicate, complex, not harsh like cassia
Ancient grain flour — nutty flavor, easier to digest than wheat
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
True Ceylon cinnamon — delicate, complex, not harsh like cassia
Ancient grain flour — nutty flavor, easier to digest than wheat