Kitchen Sink Cookies

These cookies have a little bit of everything in them, hence the name. It makes a very large batch - you can halve the recipe, freeze extras, or eat a whole lotta cookies.

from The Best American Recipes, 2005 - 2006

makes 4 dozen

1 1/2 cups (3 sticks) butter, room temperature

2 cups light brown sugar, packed

2 cups sugar

4 large eggs

2 tsp. vanilla extract

1 tsp. salt

4 cups unbleached all-purpose flour

1 tsp. baking powder

2 tsp. baking soda

4 cups old-fashioned rolled oats (no instant oats!)

2 cups chocolate chips

1 cup shredded coconut, sweetened or unsweetened

1 cup chopped pecans

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

Cream the butter and sugars in a really large bowl with an electric mixer until fluffy. Add the eggs, vanilla, and salt and beat well.

Whisk together the flour, baking powder, and baking soda in a large bowl. Gradually mix into the butter mixture with a sturdy wooden spoon. Stir in the oats until the dough comes together. Finally, stir in the chocolate chips, coconut, and nuts.

Scoop out the dough in generous spoonfuls and drop onto the prepared sheets, about 2 inches apart. Flatten the tops of the dough mounds slightly with the back of a spoon. Bake for 7 to 12 minutes, rotating the baking sheets halfway through, until the cookies are light golden with tiny cracks on the tops. Transfer to a wire rack to cool completely.