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Foodgeek: |
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Rating: |
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Servings: |
3 to 6 dozen |
Prep. Time: |
:30 |
Total Time: |
2:30 |
Ingredients: |
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3 cups all-purpose flour
1 tbsp. baking powder
1 tbsp. baking soda
1 tbsp. ground cinnamon
1 tsp. salt
1-1/2 cups (3 sticks) butter (at room temperature)
1-1/2 cups granulated sugar
1-1/2 cups packed light-brown sugar
3 lg. eggs
1 tbsp. vanilla extract
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans or walnuts (8 ounces)
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Directions:
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Preheat oven to 350°F. Mix flour, baking powder, baking soda, cinnamon and salt in bowl. In 8-quart 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. Add chocolate chips, oats, coconut and pecans. For each cookie, 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.
NOTE: For 6 dozen smaller cookies, use 2 tablespoons dough for each. Bake at 350 F for 15 to 18 minutes.
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As seen on "Good Morning America." I usually bake half the cookies and freeze the other half of the dough for a rainy day. I did bake the whole batch once, and I had enough to fill my cookie jar, bring some to work and send about a dozen cookies to my in-laws. They are the best chocolate chip cookies ever. The cinnamon sounds like a strange addition, but it actually gives them a wonderful flavor.
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