Homemade treats are my weakness! These cookies are loaded with deliciousness and are one of my favorites!!
Coconut Pecan Chocolate Chip Cookies
- 1 cup softened butter
- 1 cup margarine (Blue bonnet or you can also use shortening)
- 2 cups white sugar
- 2 cups brown sugar
- 4 eggs
- 2 tsp vanilla
- 4 – 4 1/2 cups flour (in humid climates you’ll need to add a little more flour!)
- 1 tsp salt
- 2 tsp baking powder
- 2 tsp baking soda
- 5 cups old-fashioned oats, ground to flour in a food processor or blender
- 1 pkg white chocolate chips
- 1 pkg dark or semi-sweet chocolate chips
- 2 1/2 cups shredded coconut
- 2 cups chopped pecans
Cream butter and sugars in a large mixer bowl for 5 minutes on high, stopping to scrap down the sides every minute.
Add eggs and vanilla and blend for 2 minutes.
Mix in flour, salt, soda, baking powder, and ground oats.
Stir in coconut, chocolate chips, and nuts.
Cover bowl and place into refrigerator for 8 hours. (See notes)
Bake at 375 degrees for 9-11 minutes.
Cool on tray for 8 minutes before moving to a cooling rack. (This step is important because the cookies will continue to set-up on the hot tray while they cool.)
Notes:
- You can shape the cookies prior to refrigerating to make shaping easier.
- You can shape the dough and freeze it in a single layer. Then when frozen transfer the cookies into a large ziplock bag until ready to bake. If frozen increase baking time by 2-3 minutes.
