Ingredients:

  • 3 cups All-purpose flour (unbleached)
  • 1 tbsp Ground cinnamon
  • 1 tbsp Baking powder
  • 1 tbsp Baking soda
  • 1 tsp Kosher salt
  • 1.5 cups Unsalted butter, room temperature
  • 1 cup Light brown sugar, packed
  • 1 cup Granulated sugar
  • 3 Large eggs
  • 1 tbsp Pure vanilla extract
  • 3 cups Old-fashioned rolled oats
  • 2 cups Semi-sweet or dark chocolate chips (70% cacao)
  • 2 cups Sweetened flake coconut
  • 2 cups Chopped pecans, toasted

Instructions:

  1. In a large bowl, whisk together the all-purpose flour, cinnamon, baking powder, baking soda, and salt until the cinnamon is evenly distributed.
  2. In a stand mixer fitted with a paddle attachment, beat the unsalted butter on medium speed until creamy. Add the light brown sugar and granulated sugar, then beat for at least 3 minutes until the mixture is pale and aerated.
  3. Add the eggs one at a time to the butter mixture, followed by the vanilla extract, scraping down the sides of the bowl to ensure a perfect emulsion.
  4. Reduce the mixer speed to low and gradually add the flour mixture. Mix until just combined.
  5. Using a sturdy spatula, fold in the rolled oats, chocolate chips, coconut, and toasted pecans. The dough will be thick and heavy.
  6. Using a 3-tablespoon cookie scoop, portion rounded tablespoons of dough onto prepared baking sheets. Chill the portioned dough before baking for optimal texture.
  7. Bake in a preheated oven until the edges achieve a golden-brown finish and the centers are set but soft.