- 3 cups AP flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon plus a pinch of kosher salt
- 1 ½ cups unsalted butter, at room temperature
- 1 ½ cups granulated sugar
- 1 ½ cups packed light brown sugar
- 3 eggs
- 1 tablespoon vanilla extract
- 3 cups semisweet chocolate chips, or a mixture of semisweet, milk, and dark chocolate chips
- 3 cups old fashioned rolled oats
- 2 cups sweetened coconut flakes
- 2 cups chopped pecans
Preheat the oven to 350 degrees F.
Mix flour, baking powder, baking soda, cinnamon and salt in a bowl.
In an 8-quart bowl, beat the butter on medium speed until smooth and creamy, about 1 minute. Gradually add the sugars, little by little, while continuing to beat, about 2 minutes. Add the eggs one at a time, beating after each addition. Beat in the vanilla extract.
Stir in the flour mixture until just combined. Add the chocolate chips, oats, coconut, and pecans – this needs to be done in a very large bowl!
Drop the dough by ¼-cupfuls onto ungreased cookie sheets, spacing cookies 3 inches apart. No need to roll or flatten dough. Bake 17 to 20 minutes, or until lightly browned around the edges, rotating the baking sheets half way through cooking. Cool the cookies on wire racks.
Note: Makes about 2 ½ dozen as written, more if you make slightly smaller cookies. Scant ¼ cupfuls makes a nice sized cookie. ¼ cup cookies are quite large.
- Dish Type: Baked Goods
- Cuisine: American
- Cooking Method: Baking
- Occasion: Any
- Effort Level: Simple