• Cooking Time: 17 to 19
  • Servings: 36
  • Preparation Time:


  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 1 1/2 cups (3 sticks) butter (at room temperature)
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups packed light-brown sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 3 cups semisweet chocolate chips
  • 3 cups old-fashioned rolled oats
  • 2 cups sweetened flake coconut
  • 2 cups chopped pecans (8 ounce)


  • Preheat oven to 350 F.
  • Mix flour, baking powder, baking soda, cinnamon and salt in bowl.
  • In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute.
  • Gradually beat in sugars; beat to combine, 2 minutes.
  • Add eggs, one at a time, beating after each.
  • Beat in vanilla extract.
  • Stir in flour mixture until just combined.
  • Add chocolate chips, oats, coconut and pecans.
  • For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.
  • Bake for 17 to 19 minutes, until edges are lightly browned; rotate sheets halfway through.
  • Remove cookies from rack to cool.
  • Makes about 3 dozen cookies.
  • NOTE: For 6 dozen smaller cookies, use 2 tablespoons dough for each. Bake at 350 F for 15 to 18 minutes.


Think what you want about her, her husband, or politics in general - but this lady makes ONE MEAN chocolate chip cookie! This recipe was a hit last Christmas, and is definitely on my list to make again this year! I also left out the pecans and it was just as delicious.

It yields a lot of cookies, so I wound up freezing half the dough.

Categories: Cookies  Dessert  Mixer  Oven 

Author Credit: Laura Bush

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