Thoroughly mix together the flour, baking powder, baking soda and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attached, beat butter (and shortening, if using) until creamy. Add sugars and continue beating for 4 minutes, stopping to scrape bowl often.

Add eggs, one at a time, beating on medium until blended, then beat in vanilla extract.

Add flour mixture and beat on low until incorporated, then stir in crushed Bran Flakes, oats, chocolate chips, peanut butter chips, raisins, pecans and coconut (if using).

Using a large cookie scoop, scoop out 22 portions of dough and shape into compact balls. press down slightly (especially if you used shortening). Put them in the refrigerator, covered, for several hours or until ready to bake. Alternatively, you can them right away -- especially if you used shortening.

Preheat oven to 375 degrees F.

On a parchment lined baking sheet, arrange dough balls about 4 inches apart.

Bake one sheet at a time for 18 minutes or until cookies are brown and appear done. Let cool on baking sheet for about 4 minutes, then transfer to a wire rack to cool completely. These aren’t great warm because the cereal is still soft. Make sure to let them cool before serving.