Ingredients
Method
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, oats, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter with both sugars using an electric mixer for 3-4 minutes until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Then pour in the vanilla extract and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no flour streaks remain.
- Fold in the chocolate chips, shredded coconut, and chopped pecans using a wooden spoon or sturdy spatula.
- Scoop the dough using a medium cookie scoop onto your prepared baking sheets, spacing them approximately 2 inches apart.
- Bake for 12-14 minutes until the edges turn golden brown but the centers still look slightly underdone.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
Use room temperature butter for better texture. Don't overbake the cookies; they should look slightly underdone when removed from the oven. Use quality chocolate chips for best flavor. Chilling the dough can create thicker cookies.