In my dad’s opinion, there is nothing better than a chocolate chip cookie. Unfortunately for him, I’ve been making a different Christmas cookie each week this month and plain chocolate chip cookies haven’t made the cut. On the upside, apparently my dad’s qualifications for a chocolate chip cookie is just a cookie that contains chocolate chips, so this recipe ended up being right up his alley.
So whether you like chocolate chip cookies, or are looking for a recipe to feed an army, these cookies are delicious and a little something special. I particularly liked the cinnamon in these and the oats bring a delicious chewiness without turning these into oatmeal cookies. These are super yummy and are great for a party, or you can scoop all the cookie dough and freeze them until you’re ready to bake them.
Makes about 6 dozen
Adapted from Laura Bush
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 1 Tbsp baking soda
- 1 Tbsp ground cinnamon
- 1 tsp salt
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 scant cup brown sugar
- 3 eggs
- 1 Tbsp vanilla extract
- 3 cups semi-sweet chocolate chips
- 3 cups old fashioned rolled oats
- 1 1/2 cups sweetened coconut, toasted
- 2 cups chopped pecans
Preheat oven to 350°F. Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
In a large bowl, beat butter until smooth, gradually add sugar, beat for about 2 minutes. Add eggs one at a time, then add vanilla beating well after each addition. Gradually stir in the dry ingredients until just combined. Stir in chocolate chips and oats. Fold in the toasted coconut and pecans.
Using a cookie scoop, scoop the cookies onto the prepared baking sheets spacing them about one inch apart. Bake for 12-15 minutes, until golden brown. Move cookies on the parchment paper onto wire racks to cool.