Ingredients:

  • 1 cup (225g) unsalted butter, room temperature
  • 1 cup (200g) granulated white sugar
  • 1 cup (200g) packed light brown sugar
  • 3 large eggs
  • 1 tbsp pure vanilla extract
  • 3 cups (375g) all-purpose flour
  • 1 tbsp ground cinnamon
  • 1 tbsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 cups (270g) old-fashioned rolled oats
  • 2 cups (340g) semi-sweet chocolate chips
  • 2 cups (180g) sweetened flaked coconut
  • 2 cups (225g) chopped pecans, toasted

Instructions:

  1. Preheat your oven to 350°F (175°C). Line heavy baking sheets with parchment paper or silicone mats.
  2. In a stand mixer fitted with a paddle attachment, cream the room temperature butter, granulated sugar, and brown sugar on medium-high speed for at least 3 minutes until pale and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  4. In a separate large bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
  5. Gradually add the dry flour mixture to the creamed butter mixture on low speed until just combined.
  6. Manually fold in the rolled oats, chocolate chips, coconut, and toasted pecans until evenly distributed throughout the heavy dough.
  7. Using a 1/4 cup measure or large cookie scoop, drop rounded portions of dough onto the prepared baking sheets, spaced 3 inches apart.
  8. Bake for 12–15 minutes, or until the edges are lightly browned and the centers are set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.