Description
Deliciously chewy and rich Texas-sized cookies loaded with chocolate, pecans, and coconut.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup salted butter
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla
- 2 cups flaked coconut
- 2 1/2 cups large flake oats
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/2 cups pecans
Instructions
- Preheat the oven to 350°F. Line your baking sheets with parchment paper.
- Cream the butter and sugars together with a mixer until light and fluffy.
- Beat in the eggs, one at a time until combined. Add in the vanilla, mix in.
- Whisk together the flour, salt, cinnamon, and baking soda.
- Add the dry ingredients into the wet, mixing thoroughly. Add the oats, combine.
- Stir (by hand) in the coconut, pecans, and chocolate chips until combined.
- Form into large balls – the original recipe uses 1/4 cup of dough for Texas sized cookies! – and place onto baking sheets 3 inches apart.
- Bake in the preheated oven for 13-15 minutes, or until they are golden brown. The baking time will depend on how large you make the dough balls.
- Remove and let cool on the baking sheets for 10 minutes then place onto wire baking racks to cool completely.
Notes
- For a more intense flavor, add extra vanilla extract.
- Store cookies in an airtight container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 15g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg