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Enjoy this recipe from Best-Ever Cookies.
Submitted by: Rose Dailey
from Kennard, TX
3 c. all-purpose flour
1 T. baking powder
1 T. baking soda
1 T. cinnamon
1 t. salt
1-1/2 c. butter, softened
1-1/2 c. sugar
1-1/2 c. brown sugar, packed
3 eggs
1 T. vanilla extract
3 c. semi-sweet chocolate chips
3 c. long-cooking oats, uncooked
2 c. sweetened flaked coconut
2 c. chopped pecans
Mix together flour, baking powder, baking soda, cinnamon and salt. In a separate bowl, beat butter with an electric mixer on medium speed for about one minute, until smooth and creamy. Gradually beat in sugars; mix well. Add eggs, one at a time; beat well after each addition. Mix in vanilla. Add flour mixture; stir until just combined. Fold in remaining ingredients. Drop by 1/4 cupfuls, 3 inches apart, onto ungreased baking sheets. Bake at 350 degrees for 17 to
19 minutes, until edges are lightly golden. Rotate baking sheet halfway through baking time. Remove cookies to a wire rack to
cool. Makes 6 dozen. | |
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Mix together flour, baking powder, baking soda, cinnamon and salt. In a separate bowl, beat butter with an electric mixer on medium speed for about one minute, until smooth and creamy. Gradually beat in sugars; mix well. Add eggs, one at a time; beat well after each addition. Mix in vanilla. Add flour mixture; stir until just combined. Fold in remaining ingredients. Drop by 1/4 cupfuls, 3 inches apart, onto ungreased baking sheets. Bake at 350 degrees for 17 to
19 minutes, until edges are lightly golden. Rotate baking sheet halfway through baking time. Remove cookies to a wire rack to
cool. Makes 6 dozen. |
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