If you love cookies that are packed with texture and flavor, Youngstown chips are hard to beat. These hearty cookies combine everything from chocolate chips and oats to cornflakes and nuts, creating a mix that’s both chewy and crunchy in every bite. The recipe leans into generous portions and simple ingredients, resulting in cookies that feel homemade, satisfying, and just a little indulgent. With so many mix-ins, each batch turns out rich, layered, and perfect for sharing—if they last that long.

Ingredients:

• 4-1/2 cups flour

• 2 teaspoons baking powder

• 2 teaspoons baking soda

• 1 teaspoon salt

• 2 cups melted unsalted butter

• 2 cups sugar

• 2 cups packed brown sugar

• 4 eggs, at room temperature

• 2 teaspoons vanilla extract

• 2 cups rolled oats

• 2 cups cornflakes

• 2 cups chocolate chips

• 2 cups chopped pecans

• 1 cup shredded coconut or dried cranberries

Step 1:

Sift the flour, baking powder, baking soda and salt together. Beat the butter, sugar, brown sugar, eggs and vanilla in a mixer bowl until blended.  Stir in the flour mixture. Add the oats, cornflakes, chocolate chips, pecans and coconut 1 at a time, mixing well after each addition.

Step 2:

Drop by 1/4 cupfuls 2 inches apart onto an ungreased cookie sheet. Bake at 350 degrees for 10 to 14 minutes or until light brown around the edges.  Remove to a wire rack to cool.

These cookies live up to their name—they’re hard to stop eating once you start. The combination of textures and flavors makes them stand out from typical cookie recipes. Bake a batch, and don’t be surprised if they disappear quickly.