Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- 2 cups old-fashioned rolled oats
- 1 cup sweetened shredded coconut
- 1 cup semisweet chocolate chips
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually mix the dry ingredients into the wet ingredients.
- Stir in the oats, coconut, chocolate chips, and pecans.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden brown.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips
- Toast the pecans for deeper flavor.
- For extra-chewy cookies, slightly underbake them.
- Store in an airtight container for up to 5 days.
Yield: About 3 dozen cookies.
