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

- Heat oven to 350 degrees.

- Mix flour, baking powder, baking soda, cinnamon, and salt in bowl.

- In an 8-quart bowl, beat butter on medium speed until smooth and creamy, about 1 minute. Gradually beat in sugar, about 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 19 minutes, until edges are lightly browned, rotating sheets halfway through.

- Remove cookies to rack to cool. Makes about 3 dozen cookies.