As I am beginning to write this post, the last batch of these cookies is finishing off in the oven. I could not wait to share this amazing cookie recipe with you! I had found a link on Pinterest a while back for these and repinned it so that I wouldn't forget to try out this yummy-looking cookie recipe for myself!
I did some searching through different websites that have posted this recipe throughout the years (including The New York Times and Family Circle magazine) and it appears that most of the postings have been pretty much the same in terms of ingredients, quantities and directions.
I can tell you that both my hubby and I found these cookies to be some of the best we've ever had! They are superb! My mother, Dawn, is (typically) the cookie maker in the family. I usually don't have the patience for making cookies. But, I was dying to try these ... especially after reading through so many positive comments and reviews on other sites for this particular recipe!
In 2000, this recipe by Laura Bush beat out Tipper Gore's gingersnap cookie recipe in a magazine contest. The two potential first wives each submitted a cookie recipe in the months leading up to the election and readers voted for their favorite.
This recipe certainly has my vote and will (undoubtedly) become a favorite in my household!
Yields approximately 4 1/2 dozen cookies.
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 brown sugar (I used dark, but I'm sure light is fine, too)
1 tablespoon vanilla
3 cups semisweet chocolate chips (I actually used 2 - 2 1/2 cups of mini chips and it was perfect)
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans (optional - I omit)
Mix flour, baking powder, baking soda, cinnamon and salt in a bowl. Set aside.
In a very large bowl, beat butter (yes, it really is 3 sticks!) with an electric mixer on medium speed until smooth and creamy. Gradually beat in sugar and combine thoroughly.
Add eggs one at a time, beating after each. Beat in vanilla.
Stir in flour mixture until just combined.
You may reach a point when you're blending in the flour that you feel like it will never come together. It will ... just keep stirring! It'll look like the photo below part-way through blending the flour into the butter mixture. Trust me, friends ... it'll get there!
Stir in chocolate chips, oats, coconut and pecans (if using).
For each cookie, drop a heaping, rounded tablespoon onto a baking sheet lined with parchment paper ... spacing three inches apart. I, literally, used my tablespoon measuring spoon for this and kind of rounded the "heaping part" lightly with my fingers and then scooped it out of the meauring spoon with a regular spoon. I did 8 cookies per large baking sheet so they wouldn't touch once baked.
Bake for 8 - 10 minutes, until edges are lightly browned. Rotate sheets halfway through. Allow cookies to cool on sheet pan for 2 - 3 minutes on counter, then remove cookies from rack to cool.