The Kitchen Door

These are what I call a cookie. They have just about everything in them (that’s why Mike named them the “More is Better Cookie”. They are huge and yummy looking and  they make the house smell like love and happiness when they are baking. They taste terrific and are easy to make. Whenever I bring out a plate of these for the guys their eyes light up and invariably someone will say “Now that’s a cookie!”

I got the recipe out of a Women’s Day magazine back in 2000. It was during the presidential election and the editors of the magazine held a “Presidential Cookie” election. This cookie was originally called “Cowboy Cookie” by Laura Bush and it was pitted against Tipper Gore’s wimpy gingersnaps. Of course this cookie won hands down.

I made a few tweaks to the original recipe to suit our cookie monster crowd and think I hit upon a winner.

This little sumo serves to remind me not to eat all of these delicious cookies.  

Brown Sugar bear looks on.

“More Is Better” Cookies

These are really HUGE cookies.

The Ingredients

• 3 cups flour
• 1 TBS baking powder
• 1 TBS baking soda
• 1 TBS ground cinnamon
• 1 tsp salt
• 1½ cups (3 sticks) unsalted butter, at room temperature
• 1½ cups granulated sugar
• 1½ cups packed light brown sugar
• 
3 large eggs
• 1 TBS vanilla
• 3 cups butterscotch chips
• 3 cups old-fashioned rolled oats
• 
2 cups sweetened, flaked coconut
• 
2 cups (8 ounces) chopped pecans or walnuts (or a cup of each, why not?)

The Instructions

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or line with a silicone baking mat.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt; set aside.
3. In a large mixing bowl, beat the butter on medium speed until smooth and creamy, about 2 minutes. Gradually beat in the sugars and continue to beat until light and fluffy, scraping the bowl as necessary, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just combined. With a wooden spoon or large rubber spatula stir in the butterscotch chips, oats, coconut and nuts.
4. For each cookie, drop ¼ cup dough onto the baking sheets, spacing them about 3 inches apart. Bake until the edges are set but the middles still look light and puffy, about 12-15 minutes, rotating the sheets halfway through. Cool cookies on the baking sheets.

By: The Kitchen Door

Print Recipe