Ingredients
- 12 tablespoons (6 ounces) butter, at room temperature
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1 1/2 large eggs, beaten
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups semisweet chocolate chips
- 1 1/2 cups old-fashioned rolled oats
- 1 cup sweetened flaked coconut (we used shredded)
- 1 cup chopped pecans
Cream butter and sugars. Add eggs and vanilla. Beat. Add dry ingredients and beat until blended. Stir in remaining ingredients. Drop by spoonfuls onto cookie sheet. Bake at 350 degrees (or 175 C) for 10-12 minutes.
I love how this recipe is short and to the point, and can be printed out to fit on a recipe card.
My first time making this cookie and OMG it's so good. Chewy, like the perfect oatmeal choco chip cookie, but loaded with extras. The sweetened coconut makes it extra chewy and I swapped out half the chocolate chips for butterscotch.
I used a medium scoop for the cookies and the spread to the perfect size of your palm. This is half the recipe which makes over 2 dozen cookies. I also baked for a little longer, closer to 14 minutes so it's golden brown and super easy to lift off the pan once it's cooled.
I've seen a few recipes that use 1 cup brown sugar and 1/2 cup white sugar, or brown butter, but this original recipe is so good, I think I'm going to stick to it.
