The bigger the cookie, the more chewy it can be. So if you like chewy cookies, make them big. If you want a chewy cookie, cook them until the edges are browned, but not the whole cookie. If you cook the cookie until it is all nicely browned, it will be more crisp.
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 1/2 sticks butter (6 ounces, 12 Tbsp), at room temperature
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1 1/2 large eggs*, beaten
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups semisweet chocolate chips
- 1 1/2 cups old fashioned rolled oats
- 1 cup sweetened flaked coconut (we used shredded)
- 1 cup chopped pecans
*This recipe is a half recipe of the original, which calls for 3 eggs. To get half of 3 eggs, you can either just use only one egg, or beat two eggs and remove about 2 Tbsp.
1 Preheat oven to 350°F with racks in upper and lower third. Line two large baking sheets with Silpat or parchment paper.
2 In a large bowl, vigorously whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3 Place butter in a standing electric mixer and beat on medium speed until smooth and light, about 1 minute. Slowly add in the white sugar and brown sugar, and beat to combine, about 2 more minutes. Add half the eggs, beat, and then add the other half and beat again. Add the vanilla extract and beat again.
4 Lower the speed of the mixer to low and slowly add the flour mixture, until just combined. Add the chocolate chips, oats, coconut, and pecans, mixing until just combined.
5 If you want large cookies, drop about 1/4 cup lumps of the dough onto the prepared cookie sheets, separated by 3 inches to allow for enough room for the cookies to spread as they cook. Bake for 7 to 9 minutes, then rotate the cookie sheets front to back and top to bottom, and bake for an additional 7 to 9 minutes. For smaller cookies, use about 2 Tbsp of the cookie dough per cookie and cook for 13 to 16 minutes, rotating half way.
Note that if you are using a dark baking sheet, it will absorb more heat, and you won't need as much baking time. Also, the top rack will bake more quickly because heat rises.
7 Remove from oven and let cool on the baking sheets for 5 minutes. Then remove the cookies to a rack to cool completely.
You'll likely need to work in batches, depending on the size of your oven and your baking sheets.
Yield:Makes 2 to 3 dozen cookies.