- 15-20 min
Submitted by Mackenzie and Taylor Mahlinger
- 1 1⁄2 C salted butter, room temperature
- 1 1⁄2 C granulated sugar
- 1 1⁄2 C dark brown sugar
- 3 eggs
- 1 Tbsp vanilla extract
- 3 C all-purpose flour
- 1 Tbsp baking powder
- 1 Tbsp baking soda
- 1 Tbsp ground cinnamon
- 1 tsp salt
- 3 C old-fashioned rolled oats
- 2 C semisweet chocolate chips
- 2 C shredded sweetened coconut
- 2 C pecans, whole or pieces
Preheat oven to 350°. In a mixer fitted with paddle attachment, beat butter and sugars until fluffy. Add eggs and vanilla and beat. Add flour, baking powder and soda, cinnamon and salt. Mix until well combined.
Add oats and mix well. Stir in chocolate chips, coconut and pecans until combined. Mixture will be very stiff as you combine last ingredients.
Drop 2-inch mounds of dough onto cookie sheets lined with parchment paper. Bake 15 to 20 minutes or until lightly browned. Transfer cookies on parchment paper to cooling rack or countertop. These cookies will firm as they cool. Makes about 50 cookies. Dough can be frozen.
Everything Cookie dough becomes too stiff for a hand mixer to blend. Don’t be afraid to use your hands to knead in the last bits of oatmeal and coconut.
Flaked coconut can be substituted for shredded in the recipe. Also, your favorite nut can be substituted for pecans.
You can turn “summer sheet pan dinner” into “autumn sheet pan dinner” by substituting fall vegetables for the summer ones. If you’re using solid vegetables like sweet potatoes and turnips, peel and cut them in ½-inch cubes so they’ll cook through as the chicken cooks.