• Preheat the oven to 350°F (175°C) to prepare for baking.

For Cookie Mixture:

• In a medium bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg, whisking until blended together.
• In a separate large bowl, mix the cereal, both types of oats, optional flaxseed or hemp seed, coconut, dried fruit or nuts, and chocolate chips. Set this mixture aside.
• In a mixing bowl, cream the softened butter, brown sugar, and granulated sugar with a mixer on medium speed for about 5 minutes until the mixture is light and fluffy.
• Add the milk, vanilla extract, and eggs into the butter mixture, beating until everything is combined smoothly.
• Slowly incorporate the flour mixture into the wet ingredients, mixing gently to avoid any flour spills. Once combined, remove the bowl from the mixer.
• Carefully fold in the oat and fruit mixture using a wooden spoon until it’s evenly blended with the cookie batter.
• Drop spoonfuls of the mixture onto a baking sheet lined with parchment paper for baking.
• Bake for 5 minutes, then rotate the pan by 180 degrees to ensure even baking. Continue baking for an additional 4 to 6 minutes until the edges are golden and the centers remain slightly pale.
• Transfer the cookies to a wire rack using a metal spatula and allow them to cool slightly. They're best enjoyed warm with milk or tea.