Yield: 3 dozen Texas sized cookies or 6 dozen regular cookies (regular size shown above)
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) butter, at room temperature
1 1/2 cups granulated sugar
1 1/2 cups packed light brown sugar
3 eggs
1 tbsp vanilla
3 cups chocolate chips (milk or semisweet - both are chocolate, so how can you go wrong?)
3 cups old fashioned rolled oats
2 cups sweetened coconut
2 cups chopped pecans
1. Heat oven to 350.
2. Mix flour, baking powder, baking soda, cinnamon and salt in bowl and set aside.
3. In large bowl, beat butter on medium speed until smooth and creamy, about 1 minute. Gradually beat in sugars; beat to combine, about 2 minutes.
4. Add eggs, one at a time, beating after each. Beat in vanilla.
5. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans (and commence workout!)
6. Drop by spoonfuls onto ungreased cookie sheets for regular sized cookies or by 1/4 cup-fulls spaced 3 inches apart for Texas sized cookies.
7. Bake in 350 oven for about 12-15 minutes for small cookies or 16-20 minutes for big daddies, or until edges are lightly browned. Remove cookies to rack to cool.
*I've made the first part of the batter in my KitchenAid mixer, but once you get to the chocolate chips and everything else part you just need a hefty wooden spoon and some elbow grease.
*I usually make a mixture of Texas sized cookies and regular sized cookies. Ya know, some for me and some for the kiddos. :)
