Crispy Cookies with Cornflakes and Coconut

Sourced: Malacukierenka.pl - adapted from recipe from the book Baking a Commonsense Guide by Murdoch Books Australia

Ingredients: ( Remember that the ingredients are at room temperature )
130g soft butter
90g granulated sugar ( original 160g sugar )
2 eggs, slightly beaten with a fork ( C grade )
1/3 tsp vanilla extract
2 tablespoons raisins
100g desiccated coconut
1/2 tsp baking soda
1/3 tsp baking powder
250g plain flour ( or cake flour ) I used all purpose flour
110g crushed cornflakes ( original 90g )  

Method:
Cream the butter with the sugar, beat for about 3 minutes mixer set at the highest speed.
Then add in two batches of eggs after each addition mix while the mixer set on medium speed. Add flavor and mix.
Mix flour with baking powder and baking soda.  Add it to the buttery mass, very briefly mix.
Pour the coconut and raisins, mix thoroughly with a spoon (you can with your hands).
Crushed cornflakes translate into a bowl.  The dough is quite sticky, so we're taking them with a spoon, put it into a bowl of cornflakes and hands, pushing cornflakes to the dough, mold balls.
Arrange cookies on baking tray lined with baking paper, keeping the spacing between them.
Bake at 170C on the function of hot air for about 15-18 minutes (for functions up-down at 180C).