I have had this recipe for what seems like years (probably because it has been years, my time flies). I first made this recipe after a pretty bad break-up and these soon became my go-to-when-ever-you-need-a-big-hug cookies. The recipe is very simple to follow though the ingredient list is a bit longer than cookies I typically make. I don’t know where they got their name as the recipe was given to me from a friend. I have noticed other similar recipes and it seems the recipe below is based off of Laura Bush’s cookie recipe (though I had this recipe long before Laura Bush’s was made public, go figure).
What you end up with is a sturdy but not dry, oatmeal cookie with tons of flavor. I have described these cookies as a little party in your mouth with all of the flavor and texture going on. With each bite you get a subtle hint of cinnamon, the crunchy pecans, a bit of coconut and smooth creamy chocolate. Really, what more could a girl ask for to put a smile on her face? I know some of you don’t like cinnamon (I am not a lover, especially with chocolate) but the flavor here is mild and just provides that little ‘extra’ flavor profile without taking over the cookie.
I like making the dough one day and baking the next, I find the chill time really enhances the flavor of the finished cookie, but I have also baked these right away and did not have any go to waste (if you know what I mean??).
There is really nothing I would change about this recipe, I will caution not to overbake or the cookies will become crunchier than what they should and the coconut can burn a bit (espeically if it is sticking out of the dough ball).
I rate these cookies a 9.5
based on this recipe
3 cups all-purpose flour
1 tablespoon. baking powder
1 tablespoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 1/4 cups butter, at room temperature
1 cup sugar
2 cups packed brown sugar
1 tablespoon vanilla
2 cups semisweet chocolate chips
1 cup milk chocolate chips
3 (to 3 1/2 cups) cups old-fashioned rolled oats (depends on wetness of dough, start with 3 cups and increase from there)
2 cups sweetened flake coconut
2 cups chopped pecans
Preheat oven to 350 F. Line baking sheets with parchment paper.
Mix flour, baking soda, baking powder, cinnamon and salt in bowl.
In a large bowl of your stand mixer, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes.
Add eggs, one at a time, beating after each. Beat in vanilla.
Gently stir in flour mixture a little at a time until just combined.
Stir in by hand the chocolate chips, oats, coconut and pecans.
For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.
Bake in 350 F oven 17 to 29 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.
NOTE: I make regular size cookies and bake for 8-12 minutes or until golden on the bottem and the sides are set. I allow to cool on the baking sheet 5 minutes and then transfer to a papertowel lined cooling rack.