A treat for the tummy!
Makes 4 to 6 dozen
3 cups flour
3 tsp. baking powder
3 tsp. baking soda
3 tsp. cinnamon
1 tsp. salt
3 sticks butter at room temperature
1 ½ c. white sugar
1 ½ c. brown sugar
3 large eggs
3 tsp. vanilla
3 c. semisweet chocolate chips
3 c. old fashioned rolled oats
2 c. sweetened flaked or shredded coconut
2 c. chopped pecans
Preheat oven to 350 degrees F with racks in upper and lower third. Line two large baking sheets with parchment or grease them
In a large bowl, vigorously whisk together the flour, baking powder, baking soda, cinnamon and salt.
Place butter in mixer and beat on medium speed until smooth and light, about 1 minute. Slowly add in the white and brown sugar and beat to combine, about 2 more minutes. Add half the eggs, beat, then add the other half and beat again. Add the vanilla and beat again.
If you want large cookies, drop about ¼ c. lumps of dough onto the cookie sheets, separated by 3 inches to allow for enough room for the cookies to spread as they cook. Bake for 7 to 9 minutes, then rotate the cookie sheets front to back and top to bottom, and bake for an additional 7 to 9 minutes. For smaller cookies, use about 2 Tbsp. of dough per cookie and cook for 13 to 16 minutes, rotating half way.
Note: the top rack will bake more quickly, so adjust accordingly. If you want a chewy cookie, cook them only until the edges are browned but not the whole cookie. If you cook it until it’s all nicely browned, it will be crisp.
Remove from oven and let cool on baking sheets for 5 minutes. Then remove the cookies to rack or wax paper to cool completely.