2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup butter softened
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs warmed to room temperature
1 teaspoon vanilla extract
1 1/2 cups old-fashioned oats
1 1/2 cups semisweet chocolate chips
3/4 cup chopped pecans
1 cup shredded coconut (optional but highly recommended)
Preheat oven to 375 degrees F. Line baking sheets with parchment paper or silicone baking mats.
Whisk together the flour, baking soda, baking powder, ground cinnamon, and salt; set aside.
Using a mixer, cream butter and sugars until light and fluffy. Add eggs one at a time; mix just until combined. Mix in the vanilla and add the dry ingredients in 3 parts. Continue mixing until combined, scraping down the bowl and beaters as you go.
Stir in the chocolate chips, rolled oats, chopped pecans, and shredded coconut (optional). Drop by rounded 1 1/2 tablespoons onto parchment-covered baking sheets. Press down just a tad with the palm of your hand. Bake until lightly browned; 9-11 minutes. Let the cookies cool for 5 minutes before moving them to cookie-cooling racks.
Cream the sugar and butter until light and fluffy. In a stand mixer at level 4, it will take about 3 minutes.
Soften the butter at room temperature until slight pressure leaves an indentation.
Warm the eggs to room temperature. This will take about 30 minutes.
Old-fashioned oats, also known as rolled oats, provide a chewier texture with more flavor than quick oats.
For best results, use parchment paper or a silicone baking mat. It promotes even baking, reduces spreading,
Use good quality chocolate, and if at all possible, chop the pecans yourself.
Resist the urge to overbake the cookies. Cook until just very lightly browned.
Coconut is a great addition to these cookies. It adds a lot of flavor and moisture, so if you like it, go for it. My teenagers are not fond of coconut, so I choose to leave it out this time.
Other add-ins you might include are dried fruit like cranberries, raisins, figs, or dates.
You can substitute other nuts like walnuts, almonds, pistachios, or macadamia nuts.
If you go over the top with add-ins (as I always do) after dropping them on the baking sheet, press down gently with the palm of your hand.
Store the baked cookies in an airtight container on the counter for up to four days or freeze them for up to 3 months.