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.
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.
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/2 cups granulated sugar
1 1/2 cups packed brown sugar
1 tablespoon vanilla extract
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
1 cup chopped pecans
Mix flour, baking powder, baking soda, cinnamon and salt in a bowl. Set aside.
In a very large bowl, beat butter with an electric mixer on medium speed until smooth and creamy. Gradually beat in sugars and combine thoroughly.
Add eggs one at a time, beating after each. Beat in vanilla.
(Switch to now mixing with a rubber spatula or wooden spoon.)
Stir in flour mixture until just combined.
NOTE: You may reach a point when you're blending in the flour and remaining ingredients that you feel like things will never come together. It will ... just keep stirring. This becomes a very thick, hearty dough by the time that all ingredients are incorporated.
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 2 - 3 inches apart. (Eight cookies per large baking sheet works best so that the cookies do not touch once baked.)
Bake for 8 - 10 minutes or until edges are lightly browned and cookies are still slightly doughy in the center. (Rotate baking sheet halfway through.) Allow cookies to cool on sheet pan for 2 - 3 minutes on counter, then transfer cookies to a wire rack to cool.
11/16/17: Updated photos and made clarifications to recipe/post.