Preheat the oven to 350°F. Lightly grease a couple of baking sheets, or line them with parchment., Beat together the shortening, sugars, vanilla, and salt until fluffy. Add the eggs and beat until smooth., In a separate mixing bowl, whisk together the flour, baking powder, and baking soda. Add the flour mixture to the shortening mixture and beat until well blended., Stir in the oats, coconut, chips and cereal, mixing just until blended., Drop the dough by rounded teaspoonfuls onto the prepared baking sheets; a teaspoon cookie scoop works well here., Bake the cookies for 10 to 12 minutes, or until they're golden brown., Remove the cookies from the oven, and cool right on the pan, or on a rack. Store completely cooled cookies, well wrapped, at room temperature for up to a week; freeze for longer storage.