Prep 20 mins
Cook 1 hr
This recipe was given to me by a friend many years ago. It's one of my favorite cookies - they're always a big hit at Christmas. If you make them as directed you get a slightly crunchy cookie. If you want a softer chewier cookie make them a little bigger and bake for only 10 minutes. Cooking time assumes baking 2 sheets (about 32 cookies) at a time.
- 1 cup unsalted butter, at room temperature
- 2 cups firmly packed light brown sugar
- 2 eggs
- 2 1⁄4 cups all-purpose flour, divided
- 1 cup sweetened flaked coconut
- 1 cup chopped pecans or 1 cup chopped walnuts
- 6 ounces chocolate chips (1 cup)
- 2 cups rolled oats
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- Preheat oven to 350°F
- Sift together salt, baking soda, and 1 1/4 cups flour.
- In a separate bowl combine 1 cup flour, coconut, chopped nuts, chocolate chips, and oatmeal.
- With an electric mixer at medium speed, cream butter and sugar together until fluffy.
- Mix in eggs one at a time.
- At low speed, stir in flour mixture until well combined.
- Add vanilla extract and mix until combined.
- Add remaining ingredients and mix thoroughly at lowest speed of mixer or by hand.
- Drop by tablespoons at least 2" apart onto ungreased cookie sheets.
- Bake 10-12 minutes.
- Let the cookies sit for a couple of minutes to firm up, then remove with a spatula and put on racks to cool.
- When completely cool store in an airtight container.
these are the best cookies ever- everyone loves them and they are healthful also.