Ingredients:

  • 1 ½ cups (192g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • 1 teaspoon (6g) ground cinnamon
  • ½ teaspoon (3g) salt
  • 3 cups (240g) rolled oats (not instant)
  • 1 cup (80g) shredded coconut (sweetened or unsweetened)
  • 1 cup (170g) semi-sweet chocolate chips
  • 1 cup (113g) chopped pecans or walnuts
  • ½ cup (113g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ¾ cup (150g) packed light brown sugar
  • 2 large eggs
  • 2 teaspoons (10ml) vanilla extract

Instructions:

  1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, and salt. Stir in oats, coconut, chocolate chips, and nuts. Set aside.
  3. In a separate large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Drop by rounded tablespoons (or use a cookie scoop) onto prepared baking sheets, leaving space between cookies.
  7. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set. Watch carefully to prevent over-browning, especially on the bottoms.
  8. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.