This is the most delicious cookie recipe and I can’t wait to make some again. Slightly chewy, with a consistency and texture I remember from childhood.
These cookies are really delicious, and a nice, subtle change from the traditional chocolate chip cookie. The texture was melt-in-your mouth. They were gone in about two days, and then my kids asked me to make more.
I’m keeping this recipe as my favorite oatmeal cookie! Loved it! Can’t keep out of the batter!
To Make this Recipe You’Il Need the following ingredients:
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 ½ cups (3 sticks) butter, at room temperature
1 ½ cups granulated sugar
1 ½ cups packed light-brown sugar
1 tablespoon vanilla
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups unsweetened flake coconut
2 cups chopped pecans (8 ounces)
Heat oven to 350 degrees.
Mix flour, baking powder, baking soda, cinnamon and salt in bowl.
In a very large bowl, beat butter with an electric mixer at medium speed until smooth and creamy. Gradually beat in sugars, and combine thoroughly.
Add eggs one at a time, beating after each. Beat in vanilla.
Stir in flour mixture until just combined. Stir in chocolate chips, oats, coconut and pecans.
For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.
Bake for 15 to 17 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.
Per Serving: 95 calories; 4.3 g fat; 13.7 g carbohydrates; 1.1 g protein; 14 mg cholesterol; 74 mg sodium.