Description
A famously hearty and delicious cookie from the former First Lady’s recipe, packed with oats, chocolate, pecans, and coconut.
Ingredients
Scale
For the Crust:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 1/2 cups packed light-brown sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 3 cups semisweet chocolate chips
- 3 cups old-fashioned oats
- 2 cups sweetened flaked coconut
- 2 cups chopped pecans
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer, cream the butter and both sugars together until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
- Stir in the chocolate chips, oats, coconut, and pecans until evenly distributed throughout the dough.
- Drop by 1/4-cupfuls onto the prepared baking sheets, spacing them about 3 inches apart.
- Bake for 15-17 minutes, or until the edges are golden brown and the centers are set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
You can customize the seasonings to taste.