Ingredients:

  • ½ cups All-Purpose Flour (300g)
  • teaspoon Baking Soda
  • ½ teaspoon Salt
  • cup Unsalted Butter (2 sticks or 227g), softened
  • cup Granulated Sugar (200g)
  • cup Light Brown Sugar (220g), packed
  • Large Eggs, at room temperature
  • teaspoon Vanilla Extract
  • cups Rolled Oats (Old-fashioned, 270g)
  • ½ cups Semi-Sweet Chocolate Chips (255g)
  • cup Pecans or Walnuts, roughly chopped (120g)
  • cup Sweetened Flaked Coconut (90g)

Instructions:

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 3 minutes with a mixer.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  5. Gradually add the reserved flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  6. Gently fold in the rolled oats, chocolate chips, chopped nuts, and coconut using a rubber spatula until everything is evenly distributed in the dough.
  7. Cover the dough tightly and chill in the refrigerator for at least 30 minutes to prevent excessive spreading during baking.
  8. Drop rounded tablespoons (or use a cookie scoop) of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10 to 12 minutes, or until the edges are set and golden brown, but the centers still appear slightly soft.
  10. Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.