Laura Bush's lovely oatmeal cookies with chocolate chips, coconut and pecans. This terrific recipe is wonderful for potlucks, tailgating parties, backyard barbecues or even holiday baking. Every bite will have you drooling.
3sticksunsalted butterat room temperature (1 1/2 cups)
1 1/2cupsgranulated sugar
1 1/2cupsbrown sugarpacked
3largeeggs
1tbsp.vanilla extract
3cupssemisweet chocolate chips1 ½ bags
3cupsold-fashioned rolled oatspreferred over quick oats
2cupssweetened flake coconut
2cupschopped pecans8-oz.
Instructions
Preheat oven to 350°.
Mix sugars, butter, eggs, vanilla, salt, baking powder, baking soda and cinnamon with an electric mixer until well combined.
Stir in flour, chocolate chips, oats, coconut and pecans with a wooden spoon until very thoroughly mixed; this may take 4-5 minutes.
For each cookie, drop ¼ cup of dough onto cookie sheet sprayed with cooking spray, spacing 3 inches apart.
Bake 17-20 minutes, until edges are lightly browned.
Rotate cookie sheets on oven racks every six minutes of baking time.
Remove to rack to cool.
Notes
NOTE: You will need a very large bowl to mix the ingredients.NOTE: You can also use a large cookie scoop portion out the cookie dough.NOTE: If you don't prefer a strong cinnamon taste, cut the amount from one tablespoon to one teaspoon.NOTE: If you make the cookies smaller, they may tend to become too hard after baking. They need to be made large so they don't toughen.NOTE: If your oven runs hot, you may want to dial back the temperature so these cookies raise properly while baking. Otherwise, they will cook too quickly before the cookies have had a chance to rise, resulting in tougher cookies.
Recipe adapted from Family Circle Presidential Bake-Off Recipes.