• Cooking Time: 17 to 19
• Servings: 36
• 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) butter (at room temperature)
• 1 1/2 cups granulated sugar
• 1 1/2 cups packed light-brown sugar
• 3 eggs
• 1 tablespoon vanilla extract
• 3 cups semisweet chocolate chips
• 3 cups old-fashioned rolled oats
• 2 cups sweetened flake coconut
• 2 cups chopped pecans (8 ounce)

1. Preheat oven to 350 F.
2. Mix flour, baking powder, baking soda, cinnamon and salt in bowl.
3. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute.
4. Gradually beat in sugars; beat to combine, 2 minutes.
5. Add eggs, one at a time, beating after each.
6. Beat in vanilla extract.
7. Stir in flour mixture until just combined.
8. Add chocolate chips, oats, coconut and pecans.
9. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.
10. Bake for 17 to 19 minutes, until edges are lightly browned; rotate sheets halfway through.
11. Remove cookies from rack to cool.
12. Makes about 3 dozen cookies.
13. NOTE: For 6 dozen smaller cookies, use 2 tablespoons dough for each. Bake at 350 F for 15 to 18 minutes.

Think what you want about her, her husband, or politics in general - but this lady makes ONE MEAN chocolate chip cookie! This recipe was a hit last Christmas, and is definitely on my list to make again this year! I also left out the pecans and it was just as delicious. It yields a lot of cookies, so I wound up freezing half the dough.