This Monday I was in the mood for baking! My husband was off work so I cancelled dinner (sorta, we’d went out for a HUGE lunch so no one was really hungry.) Instead i baked these deliciously amazing cookies at 6:00 P.M. while feeding the kids leftover mac and cheese! I also didn’t have enough butter so I improvised with butter flavored Crisco, thats the same thing, right?
These delicious cookies have the perfect ratio of sweet to salty, plus a little crunch from the pecans. I refer to them as the “Everything but the kitchen sink cookies”.. when y’all ask whats in them because really, everything is in them! When I’m feeling nice I omit the coconut in the recipe because my husband hates coconut flakes (but I LOOORRRVVEEEE coconut, so its an every other batch kinda compromise!)
Recipe is below, enjoy!!
3 C. flour
1 Tbsp. baking powder
1 Tbsp. baking soda
1 Tbsp. cinnamon
1 tsp. salt
1 1/2 C. butter (room temperature)
1 1/2 C. sugar
1 1/2 C. brown sugar
1 Tbsp. vanilla
3 C. semi-sweet chocolate chips
2 C. Old Fashioned rolled oats
2 C. chopped pecans
2 C. sweetened coconut flakes
*Recipe yields a TON of cookies, so if you don’t want to bake all night, halve the entire recipe!*
- Preheat oven to 350 degrees F.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. Set aside.
- In a stand mixer beat butter on medium until smooth. Add sugar and brown sugar and beat for 2 minutes (stop and scrape down sides if needed.) Add eggs one at a time, beating well after each egg. Mix in vanilla.
- Stir in flour mixture, blend it until just combined. Add chips, oats, pecans and coconut, mix until fully incorporated.
- drop by heaping rounded tablespoon onto an ungreased baking sheet allowing plenty of room between cookies. (I baked 6 cookies at a time on a 10×14)
- Bake for 10-12 minutes until edges are slightly golden brown. Allow cookies to cook on pan for about 2 minutes (once they flatten) and then remove to a cooking rack.