3 C. all-purpose flour
1 T. baking powder
1 T. baking soda
1 T. ground cinnamon
1 tsp. salt
1 1/2 C. (3 sticks) butter (at room temperature)
1 1/2 C. granulated sugar
1 1/2 C. packed light-brown sugar
3 eggs
1 T. vanilla extract
3 C. semisweet chocolate chips
3 C. old-fashioned rolled oats
2 C. sweetened flake coconut
2 C. chopped pecans (8 oz.)
Recipe
Preheat oven to 350ºF.
Mix flour, baking powder, baking soda, cinnamon and salt in bowl.
In 8-quart bowl, 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 extract.
Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans.
For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 17 to 29 minutes, until edges are lightly browned; rotate sheets halfway through.
Remove cookies from rack to cool.
Makes about 3 dozen cookies.
NOTE: For 6 dozen small cookies, use 2 tablespoons dough for each. Bake at 350ºF for 15 to 18 minutes.