Ingredients:

  • ½ cups All-Purpose Flour
  • teaspoon Baking Soda
  • ½ teaspoon Salt
  • cup (2 sticks) Unsalted Butter, softened
  • cup Light Brown Sugar, packed
  • ¾ cup Granulated Sugar
  • Large Eggs
  • teaspoons Vanilla Extract
  • cups Quick-Cooking Oats
  • cup Semisweet Chocolate Chips
  • cup Pecans, roughly chopped
  • cup Sweetened Flaked Coconut

Instructions:

  1. Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
  2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy—about 3 minutes. Scrape down the sides halfway through.
  3. Beat in the eggs one at a time, ensuring each is incorporated before adding the next. Mix in the vanilla extract.
  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix!
  5. Using a sturdy spatula, fold in the oats, chocolate chips, chopped pecans, and coconut.
  6. Cover the dough tightly and chill in the refrigerator for a minimum of 30 minutes.
  7. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  8. Scoop dough using a 2-tablespoon measure and place mounds about 2 inches apart on the prepared sheets.
  9. Bake for 10–12 minutes. The edges should look set and golden brown, but the centres should still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.