1Cream together unsalted butter and sugars, until light and fluffy. ***Tip*** If you don't have room temperature butter then I just use my microwave set at 10% power a minute per side of butter for a total of 4-6 minutes, just be careful not to end up with melted butter, which I have done a couple of times because I somehow missed changing the power.
2Add eggs 1 at a time, I prefer putting eggs in hot tap water for 4-5 minutes so they mix better. Beat well after each addition. Beat in vanilla extract.
3Stir in cornflakes and oats to this mixture
4Sift together, flour, baking soda, baking powder, salt. I prefer to make sure they are all well mixed by adding 1 cup of flour to sifter, then 1/2 teaspoon of the salt, baking soda and baking powder, then alternate this for the other 3 cups of flour.
5Gradually stir in the sifted ingredients to the creamed mixture.
6Add toasted pecans and chocolate chips and distribute throughout dough. To toast pecans, spread a single layer on sheet tray and bake at 350 degrees for 8 minutes. Be very careful not to burn them.
7Place oven rack at the top of oven and preheat to 325 degrees.
8Drop by standard sized ice cream scoop onto greased cookie sheet. These cookies are large so only 6 to a standard sized cookie sheet. My sheets are 19x15 so 8 will fit.
9Bake at 325 degrees for 16-18 minutes, depending on your oven.