I love baking these cookies for game days or parties because I know they will be a hit with everyone! No matter the occasion, these cookies are always the first to go!
Ingredients
°1 1/2 cups butter (softened at room temperature)
°11 cups light brown sugar (packed)
°A quarter cup of sugar
° 3 large eggs (at room temperature)
°1 tablespoon of vanilla extract
°1 tablespoon of yeast
°1 tablespoon of baking soda
°1 tablespoon ground cinnamon
°1 teaspoon of salt
°3 cups all-purpose flour (spoon and flat)
°3 cups old fashioned oats
°3 cups semi-sweet chocolate chips
°2 cups pecans (chopped and toasted)
°2 cups of unsweetened grated coconut
Preparation
To begin, preheat your oven to 400°F (205°C) and line one or more baking sheets with parchment paper or a silicone baking mat.
In a medium dry skillet, add the chopped pecans and toast over medium heat until fragrant. Immediately remove from heat and transfer pecans to a clean bowl to stop roasting. Put aside.
2 cups of pecans
In a large mixing bowl (or using your stand mixer), cream the butter, brown sugar, and white sugar on low speed. Once blended, increase the speed to medium and beat the mixture until smooth and soft.
Add the eggs, one at a time, beating between each addition. Next, mix the vanilla, cinnamon, baking powder, baking soda, and salt. Mix until it becomes homogeneous.
3 large eggs 1 tablespoon vanilla extract 1 tablespoon baking powder 1 tablespoon baking soda 1 teaspoon salt 1 tablespoon ground cinnamon