This and That Cookies – From Virginia’s Kitchen

From Virginia’s Kitchen

This and That Cookies

  • 3 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1 Tbsp. baking soda
  • 1 Tbsp. ground cinnamon
  • 1 tsp. salt
  • 1 1/2 cups butter (softened)
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups packed light-brown sugar
  • 3 large eggs
  • 1 Tbsp. vanilla extract
  • 3 cups semisweet chocolate chips
  • 3 cups old-fashioned rolled oats
  • 2 cups sweetened flake coconut
  • 2 cups chopped pecans
    1. Heat oven to 350 degrees.
    2. Mix flour, baking powder, baking soda, cinnamon, and salt in bowl.
    3. In an 8-quart bowl, beat butter on medium speed until smooth and creamy, about 1 minute. Gradually beat in sugar, about 2 minutes.
    4. Add eggs, one at a time, beating after each. Beat in vanilla extract. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut, and pecans.
    5. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 17 to 19 minutes, until edges are lightly browned, rotating sheets halfway through.
    6. Remove cookies to rack to cool. Makes about 3 dozen cookies.