Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 1 tablespoon Ground cinnamon
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 0.5 teaspoon Kosher salt
  • 1 cup (226g) Unsalted butter, room temperature
  • 0.75 cup (150g) Granulated white sugar
  • 0.75 cup (150g) Packed light brown sugar
  • 2 Large eggs
  • 1 tablespoon Vanilla extract
  • 1.5 cups (150g) Old-fashioned rolled oats
  • 1 cup (170g) Semi-sweet chocolate chips
  • 1 cup (115g) Chopped pecans
  • 1 cup (100g) Sweetened shredded coconut

Instructions:

  1. Preheat your oven to 350°F (175°C) and line two large rimmed baking sheets with parchment paper or silicone mats. Note: This ensures the cookies don't stick and helps with even heat distribution.
  2. In a stand mixer fitted with the paddle attachment, cream the room temperature butter with the granulated and brown sugars on medium high speed until pale and fluffy. Note: Do not rush this; it takes approximately 3 to 4 minutes to incorporate enough air.
  3. Add the eggs one at a time, beating well after each addition, until the mixture looks glossy.
  4. Stir in the vanilla extract until fully incorporated and fragrant.
  5. In a separate bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
  6. Turn the mixer to the lowest setting and gradually add the dry flour mixture until just combined. Note: Stop as soon as the white streaks have nearly disappeared to avoid overworking the gluten.
  7. By hand, gently fold in the rolled oats, chocolate chips, chopped pecans, and shredded coconut until the mix ins are evenly distributed.
  8. Using a 3 tablespoon cookie scoop, drop portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
  9. Bake for 12 minutes until the edges are golden brown and set. Note: The centers should still look slightly soft; they will firm up as they cool.
  10. Allow cookies to cool on the baking sheet for 5 minutes until they are stable enough to move. Transfer to a wire rack to cool completely. One mistake I once made was trying to fit too many on a single sheet. These cookies have a lot of stuff in them, but they still need room to breathe. Spacing them 2 inches apart is the difference between individual cookies and one giant sheet cookie that you have to cut with a knife. Crinkle Cookies: The Ultimate Fudgy Fudgy Recipe — Discover the ultimate fudgy chocolate crinkle cookies recipe. Master the clas...Peanut Butter Blossom Cookies: The Softest Recipe — Master the ultimate Peanut Butter Blossom Cookies recipe for soft, chewy resu...Christmas Cookies: Best Non-Spreading Cut-Out Recipe — Achieve perfect Christmas Cookies every time with this definitive, non-spread... $img_2$