3 cups flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon cinnamon
1 teaspoon salt
1 1/2 cups (3 sticks butter, at room temperature
1 1/2 cups sugar
1 1/2 cups packed light brown sugar
3 eggs
1 tablespoon vanilla
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans
Heat oven to 350 degrees. Mix flour, baking
power, 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. 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 in 350 degree oven 17 to 20 minutes, until
edges are lightly
browned; rotate sheets halfway through. Remove
cookies from rack
to cool. This makes 3 dozen Texas-size cookies.
For 6 dozen smaller cookies, use 2 tablespoons
dough for each.
Bake at 350 degrees for 15 to 18 minutes. |
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