Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp ground cinnamon
  • 0.5 tsp kosher salt
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) dark brown sugar, packed
  • 0.5 cup (100g) granulated white sugar
  • 2 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 2 cups (180g) old-fashioned rolled oats
  • 1.5 cups (255g) semi-sweet chocolate chips
  • 1 cup (90g) sweetened shredded coconut
  • 1 cup (110g) chopped pecans

Instructions:

  1. Preheat oven to 350°F (175°C). Spread chopped pecans and shredded coconut on a baking sheet and toast for 5–7 minutes until golden and fragrant. Let cool completely.
  2. In a stand mixer, cream the softened butter with dark brown sugar and granulated sugar for at least 3 minutes until pale and aerated.
  3. Add eggs one at a time, followed by the vanilla extract, beating well after each addition to ensure a stable emulsion.
  4. Sift together flour, cinnamon, baking powder, baking soda, and salt. Add to the wet ingredients on low speed, mixing until just combined.
  5. Using a sturdy spatula, fold in the rolled oats, chocolate chips, and cooled toasted pecans and coconut.
  6. Chill the dough in the refrigerator for 30 minutes to hydrate the oats and prevent excessive spreading.
  7. Scoop 3-tablespoon portions of dough onto parchment-lined baking sheets, spacing 3 inches apart. Bake for 10–12 minutes until the edges are golden brown but the centers remain soft.
  8. Cool on the baking sheet for 5 minutes before transferring to a wire rack.