3 cups all purpose flour
1 TBS baking powder
1 TBS baking soda
1 tsp cinnamon
3/4 tsp salt
3 sticks butter (room temp)
1 1/2 cup dark brown sugar
1 1/2 cup sugar
3 eggs
2 tsp vanilla
2 cups rolled oats
2 cups chocolate chips
1 1/2 cups toffee bits
1 1/2 cups crushed cornflakes
1 cup chopped pecans
Preheat oven to 350*.
Line your cookie sheets with wax paper.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
Using a mixer or hand-beater on medium speed, cream together the butter, dark brown sugar, and sugar.
Add the eggs and the vanilla into the butter/ sugar mixture and beat on medium-low.
Combine the flour mixture with the butter/ sugar/ egg mixture.
Using a large spoon, stir in the oats, chocolate chips, toffee, cornflakes, and pecans.
Spoon about a 3 TBS ball onto your wax papered cookie sheet, keeping about 2 inches between them.
Bake for 12 - 15 minutes.
Allow to cool for at least 5 minutes before removing from the cookie sheet.
Let finish cooling on a wire rack.
