We have had such a crazy couple of months with our daughter, Andie. She broke her thumb last February, and then in September and ever since we have been trying our darndest to get her back to normal. In January, we had her thumb checked out again to make sure we weren’t missing anything because it just wasn’t healing. The doctor told us that she had scar tissue that needed to be broke down and sent her to therapy.
In the meantime, my really athletic child, slipped on some garland while taking it downstairs and received a concussion, and then we found out that the therapy wasn’t working on her thumb and she was going to have to have surgery to remove it, and it was the end of the term. CRAZY TIMES!!!!! Because of this she missed a lot of school and needed to brown noise her teachers to help her to get caught up in school, and what better way than with baked goods?
She has amazing teachers that would of helped her without the bribe but I don’t think it hurts to let people know that you appreciate them! These cookies are “moreish”, you can’t stop at just one!
Ingredients: click to print
3 cups flour
1 Tablespoon baking powder
1 Tablespoon baking soda
1 Tablespoon cinnamon
1 teaspoon salt
3 sticks of butter, room temperature
1 1/2 cups white sugar
1 1/2 cups brown sugar
1 Tablespoon vanilla
3 cups chocolate chips
2 cups old fashioned rolled oats
2 cups unsweetened flake coconut
2 cups chopped pecans
- Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
- In a bowl, mix flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, beat the butter with mixer until smooth and creamy. Add the sugars, and combine completely.
- Add the eggs one at a time, beating after each one, and then add the vanilla.
- Combine the flour mixture with the butter mixture. Stir in the chocolate chips, oats, coconut, and pecans.
- Form large balls of dough and place them onto the baking sheet, make sure to have a couple of inches between cookies. Depending on how you like your cookie, soft or crunchy will determine cooking time. Bake for 10 to 12 minutes.