Ingredients
Method
- Preheat your oven to 350°F and line two large baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined.
- Stir in the oats, coconut, chocolate chips, and pecans by hand using a sturdy wooden spoon.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about two inches apart.
- Bake for 10-12 minutes, until the edges are golden brown but the centers still look slightly underdone.
- Let the cookies cool on the baking sheet for five minutes before transferring them to a wire rack.
Notes
These cookies can be stored in an airtight container at room temperature for up to one week. For longer storage, freeze them for up to three months. You can also freeze the unbaked dough.
