Preheat oven to 350ºF.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a second bowl, beat the butter on medium speed until smooth. Add the sugar and brown sugar and beat for another 2 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
Stir in the flour mixture, blending until just combined. Add the chips, oats, coconut, and pecans and stir until fully incorporated.
Drop by rounded tablespoon onto an ungreased baking sheet, making sure to allow plenty of room between cookies. Bake for 10-12 minutes or until the edges are set and golden brown. Allow the cookies to cool on the pan for 1-2 minutes before placing on a cooling rack.
Adapted from Family Circle magazine & Lemons & Lima Beans blog
Really do use rounded tablespoons for sizing, and take out when they are still doughy--will make them perfectly chewy the next day and after. Any browning will lead to crunchy cookies.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (84g)|
|Recipe Makes: 50 Servings|
|Calories from Fat: 269 (63%)|
|Amt Per Serving||% DV|
|Total Fat 29.9g||40 %|
|Saturated Fat 17.1g||86 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 69.8mg||21 %|
|Sodium 199.3mg||7 %|
|Potassium 127.2mg||3 %|
|Total Carbohydrate 41.3g||12 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 39.2g|
|Protein 2.9g||4 %|
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Calories per serving: 430
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