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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 48 |
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Got it's name because the cookies are HUGE! Everyone who has tasted these, has asked for the recipe. Their size makes them special-who can go back to regular cookies and be satisfied? I got this recipe from Barby, my friend. Ingredients:
2 cups brown sugar, firmly packed |
2 cups white sugar |
3/4 cup margarine, softened |
1 cup crisco shortening |
4 large eggs |
2 teaspoons vanilla |
3 cups flour |
2 teaspoons salt |
2 teaspoons baking soda |
3 cups rolled oats, one-minute style |
1 (10 ounce) bag coconut |
1 (12 ounce) package semi-sweet chocolate chips |
1 (10 ounce) package pecans, cookie pieces |
Directions:
1. Preheat oven to 350°.
2. In a large mixing bowl, cream together sugars, margarine, and Crisco; beat in eggs and vanilla.
3. In another bowl, whisk together flour, salt, and baking soda.
4. Beat dry mixture into wet ingredients.
5. Fold in all other ingredients.
6. Form golf ball size clumps into cookies about the size of a silver dollar, or use a heaped cookie scoop, then press the tops flat.
7. They will be about 1/2-inch thick.
8. Space in staggered rows with about two inches between cookies.
9. Bake on parchment-lined cookie sheets for 8-16 minutes.
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