Everything-but-the-Kitchen-Sink Cookies

I realize I have many cookie recipes on this blog. Cookies are an instant reward type of cooking. Within 30 minutes I have a warm delicious treat. This recipe comes from the cookbook Sticky, Chewy, Messy, Gooey by Jill O'Conner, [Desserts for the Serious Sweet Tooth]. I read cookbooks like others read novels so I like information, background stories, tips, I want more than just recipes. I'm happy to say this cookbook is a great read.
This recipe was declared by hubby as 'The Best Cookie You Have Ever Made'. So try it and let me know what you think.

Everything-but-the-Kitchen-Sink Cookies
3 Cups Walnut or Pecan Haves
2 Cups (4 Sticks) Unsalted Butter, at room temperature
2 Cups firmly packed Dark Brown Sugar
2 Cups Granulated Sugar
4 Large Eggs
4 Teaspoons Pure Vanilla Extract
4 Cups Unbleached All-Purpose Flour
1 Tablespoon Baking Soda
1 1/2 Teaspoons Salt
4 Cups Crisped Rice or Crispy Rice Flakes Cereal such as Rice Krispies or Special K
2 Cups Sweetened Shredded Coconut
4 Cups Old Fashioned Rolled Oats
3 Cups Semi-Sweet Chocolate Chips

Preheat oven to 350 degrees.
Place the Walnut Halves on a baking sheet and toast, stirring occasionally, until browned and fragrant, 6 to 10 minutes. Transfer to a plate and let cool completely. Chop coarsely.
In bowl of mixer at medium speed cream together butter and sugars until light and fluffy, about 2 minutes. beat in the eggs one at a time beating well after each addition. Beat in vanilla.
Stir together flour, baking soda, and salt, add to creamed mixture to form a soft dough.
In a large bowl mix together the toasted nuts, rice cereal, coconut, oats and chocolate chips. Using a large wooden spoon combine mixtures. This takes a little patience and a strong arm.
Using a medium Pampered chef scoop place cookie on parchment lined sheets. Flatten balls slightly with two wet fingers.Bake until the edges of the cookie are light brown and crisp but the centers of the cookie are still soft and a little puffy. About 12 minutes. Cool cookies on the cookie sheet for a few minutes before moving to a cooling rack.
I made half the recipe and got about 4-5 dozen nice size cookies. If you want to make the whole recipe be sure you have huge mixing bowl. She also said cookies can be portioned by 1/4 cup and baked about 15 minutes.
This really is a yummy cookie. I think toasting the nuts adds so much flavor and crunch to an already yummy cookie. I also toasted the coconut for a few minutes.
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