A crunchy and chewy cookie, great when traveling with children.

1 c. butter, room temperature
1/2 c. packed brown sugar
1/2 c. granulated sugar
1/2 c. honey
1 egg
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
Pinch of salt
2 c. toasted corn cereal flakes
2 c. oven-toasted rice cereal
1 c. flaked or shredded coconut (optional)

Preheat oven to 375 degrees. In a large bowl, beat together butter, brown sugar, granulated sugar, honey and egg until creamy. Add flour, baking soda, baking powder and salt, beating until blended. Stir in cereal and coconut. Drop by teaspoonfuls, 2 inches apart, on ungreased baking sheets. Bake 8 to 10 minutes or until golden. Cool 2 to 3 minutes on baking sheets; then remove to racks to cool completely. Makes about 96 (2 inch) cookies.