Ingredients
- 1 1/2 cups melted, salted butter (3 sticks)
- 1 1/2 cups granulated sugar (white)
- 1 1/2 cups brown sugar (pack it down in the cup when measuring)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 3 large eggs, beaten
- 3 cups quick cooking oatmeal
- 3 cups all-purpose flour (pack it down in the cup when measuring)
- 3 cups chocolate chips
- 3 cups flaked coconut (pack it down in the cup when measuring)
Directions
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Preheat oven to 350 degrees F. Rack in the middle position.
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Melt the butter in a microwave safe bowl for 2 minutes on HIGH. Let it sit for one minute, stir, and if it’s not melted, microwave it for and additional 30 seconds. Take the melted butter out of the microwave and set it on the counter to cool.
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In a large bowl combine the white sugar and the brown sugar.
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Add the baking powder, baking soda, salt, and vanilla extract. Stir it in well.
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Add the beaten eggs and stir until the mixture is light and fluffy.
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Add the butter slowly to your bowl, beating all the while. Mix until it’s thoroughly incorporated.
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Add the quick cooking oatmeal in one-cup increments, mixing it in completely before adding the next increment.
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Add the flour in one-cup increments, mixing it in completely before adding the next increment.
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Mix in the chocolate chips, adding them slowly to your bowl. Mix until they’re evenly distributed.
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Mix in the coconut. Stir until it’s thoroughly incorporated.
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Spray your cookie sheets with nonstick spray, or line them with parchment paper.
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Drop the cookie dough by mounded teaspoonfuls onto the baking sheets. Bake no more than 12 cookies per standard-size sheet.
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Press the cookies down a bit with the blade of a spatula or the palm of your impeccably clean hand. They do spread out a bit in the oven, but not too much.
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Bake at 350 degrees for 8 to 10 minutes or until nicely browned on top
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Cool on the cookie sheet for 2 minutes and then remove the cookies to a wire rack to cook completely.