1-Start by creaming the 1 cup (177g) vegetable shortening or 16 tablespoons (226g) unsalted butter at room temperature, 1 cup (213g) packed light or dark brown sugar, 1 cup (198g) granulated sugar, 1 teaspoon vanilla extract, and 1 teaspoon table salt until the mixture is fluffy. This usually takes about 2-3 minutes with a mixer.

2-Beat in the 2 large eggs until the mixture is smooth and well combined, which helps bind everything together for that perfect texture.

3-In a separate bowl, whisk together the 2 cups (240g) flour, 1/2 teaspoon baking powder, and 1 teaspoon baking soda to ensure even distribution.

4-Add the dry ingredients to the wet mixture and stir until just combined, avoiding overmixing to keep the cookies tender.

5-Stir in the 1 cup (89g) old-fashioned rolled oats, 1 cup shredded coconut, 1 cup (170g) chocolate chips, and 3 cups (67g) crispy rice cereal until everything is evenly mixed.

6-Drop the dough by rounded teaspoonfuls onto prepared baking sheets, spacing them about 2 inches apart for even baking.

7-Bake at 350°F for 10 to 12 minutes until the cookies are golden brown. Let them cool on the pan or a rack, and they can be stored wrapped at room temperature for up to a week or frozen for longer. The total preparation time is around 15 minutes, with baking taking 10 to 12 minutes.