This recipe makes a TON of cookies. I rolled two sleeves of dough up in wax paper and put them in the freezer for later. For some reason, my previous post on this recipe has mysteriously disappeared. Anyone else ever have this happen?
Anyway, you must make these cookies immediately:)
the recipe is a classic and these cookies are to. die. for.
Ingredients:
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1-1/2 cups butter (at room temperature)
1-1/2 cups granulated sugar
1-1/2 cups packed light-brown sugar
3 large eggs
1 tablespoon vanilla extract
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1-1/2 cups butter (at room temperature)
1-1/2 cups granulated sugar
1-1/2 cups packed light-brown sugar
3 large eggs
1 tablespoon vanilla extract
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans
Directions: Preheat oven to 350 degrees. Mix flour, baking powder, baking soda, cinnamon and salt in bowl. In another large bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla extract. Stir in flour mixture until just combined. Stir in chocolate chips, oats, coconut and pecans. For each cookie, use an ice cream scoop and drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 17 to 19 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool. Makes about 3 dozen cookies.
My Grandma makes these, only without the pecans. I’ll have to try them with them. MMmmm