Ingredients:

  • 1 1/2 cups (192g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • 1 teaspoon (6g) ground cinnamon
  • 1/2 teaspoon (3g) salt
  • 3 cups (240g) rolled oats (not instant)
  • 1 1/2 cups (120g) shredded coconut (sweetened or unsweetened)
  • 1 cup (113g) chopped pecans (or walnuts)
  • 1 cup (170g) semi-sweet chocolate chips
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) packed brown sugar
  • 2 large eggs
  • 2 teaspoons (10ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, and salt. Stir in oats, coconut, pecans, and chocolate chips. Set aside.
  3. In a separate large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-5 minutes).
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Cover the dough and chill in the refrigerator for at least 30 minutes (or up to 24 hours).
  7. Scoop rounded tablespoons of dough onto prepared baking sheets, leaving space between cookies.
  8. Bake for 10-12 minutes, or until edges are golden brown. The centers should still appear slightly soft.
  9. Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.