Start by chopping your pecans into small pieces. Heat a dry skillet over medium heat and add the chopped pecans. Toast them for about 3-5 minutes until golden brown, then let cool.

In a mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Beat until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, beating well after each addition, then mix in the pure vanilla extract until smooth.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually blend into the wet mixture until just combined.

Fold in the oats, corn flakes, toasted pecans, coconut flakes, peanut butter chips, and chocolate chips without overworking the dough.

Cover the dough with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Scoop out portions of dough onto the baking sheets, leaving space in between. Bake for 12-14 minutes until edges are golden brown.

Let cookies cool on the baking sheets for about 5 minutes before transferring to a wire rack.