Ingredients
Scale
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 ½ cups butter room temperature
- 1 ½ cups granulated sugar
- 1 ½ cups light brown sugar packed
- 3 large eggs
- 1 tablespoon vanilla extract
- 3 cups semi-sweet chocolate chips
- 3 cups old fashioned rolled oats
- 2 cups sweetened flaked coconut
- 2 cups chopped pecans
Instructions
- Preheat your oven to 350°F.
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, beat the butter until it's smooth and creamy, about 1 minute.
- Gradually mix in the granulated and brown sugars until well combined, about 2 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Mix in the flour mixture until just combined.
- Gently fold in the coconut and pecans until incorporated.
- Then fold in the chocolate chips and oats until evenly combined.
- Drop ¼ cup portions of dough onto ungreased baking sheets, spacing them about 3 inches apart.
- Bake for 17-20 minutes, until the edges are lightly browned, rotating the pans halfway through baking.
- Allow cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
Ensure that the butter is at room temperature for easier mixing.
You can substitute pecans with walnuts for a different flavor if desired.
Store cookies in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.