I found this recipe in a book a few weeks ago and I tried it soon after. I "kind of" liked it but there were changes I knew would make it better. After trying the changes today, I've got to say this is the BEST cookie. It's even better than my chocolate chip cookies and people love them.
This makes a huge batch of cookies. I had enough to send to a young friend at University and plenty to fill our cookie jar. My huge stand mixer strained at this big batch. I suggest mixing wet ingredients with a mixer and then mix in dry ingredients by hand in very large bowl.
Added: Yes, recipe can easily be cut in half! Also, I have made this with all butter and no margarine.
1 cup (two sticks) margarine, room temp
1/2 cup (one stick) unsalted butter, room temp
2 cups white sugar
2 cups brown sugar
2 teaspoons vanilla
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
4 cups unbleached flour
4 cups quick (not instant) oatmeal, uncooked
3 cups chocolate chips (I used 1 pkg. regular choc. chips and 1/2 pkg. mini chocolate chips)
1 cup coconut
1 cup Heath english toffee bits (or chopped nuts, I used the toffee bits)
Whip margarine, butter, and sugar untill fluffy. Add eggs and then vanilla.
Whisk together in large bowl... flour, baking powder, baking soda, and salt.
Mix into cream mixture. Add oats, then remaining ingredients.
Scoop out onto cookie sheet (I use a small cookie scoop but I expect a tablespoon would do just fine.)
Bake 7 - 10 minutes, until lightly golden on top. My oven took ten minutes.