Pre-heat oven at 350°F.

Stir together all-purpose flour, baking soda, and baking powder. Keep aside.

In a large bowl add softened butter (or shortening) light brown sugar, granular white sugar, vanilla extract, and salt. Using a stand mixer or hand mixer, beat until sugar and butter are creamy.

Add eggs to the creamed butter mix and beat until eggs are incorporated.

Add flour mix in parts and beat until combined. Do not overbeat.

To the batter add rice cereal, shredded coconut, old fashioned oats. Using a silicon spatula fold the mix until combined.

Fold in chocolate chips into the batter.Note: cookie batter is supposed to be dry and crumbly. Check the video for texture.

If the batter is too dry you can add ¼ to ½ cup shortening or butter depending on how dry the batter is.

I did not chill the batter. If required refrigerate cookie batter for 30 minutes.

Use a medium scoop to drop cookie batter onto a baking tray lined with parchment paper or silicon mat. Ensure cookies are spaced well, at least 3 inches gap between one another.

Bake in a pre-heated oven at 350°F for 11 to 14 minutes or until the edges are golden brown and the center is slightly fluffy.

Remove from oven and let cookies cool in the pan for 5 minutes before moving them to a wire cooling rack to cool completely.

Store leftover cookies in airtight containers at room temperature for up to a week.