Ingredients
Scale
- 1 cup (227g) salted butter softened
- 1 cup (200g) light brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups (212g) old-fashioned oatmeal
- 1 ¾ cups (247g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ½ cups chocolate chips (we like ½ semisweet and ½ milk chocolate)
- 1 cup shredded sweetened coconut
- 1 cup (115g) chopped pecans
Instructions
- Preheat the oven to 375°F and line a large baking sheet with parchment paper.
- In a large bowl, cream together the butter, light brown sugar, and granulated sugar until smooth. Incorporate the eggs and vanilla extract, mixing until well combined.
- Stir in the oatmeal, all-purpose flour, baking soda, baking powder, ground cinnamon, and salt until just mixed. Fold in the chocolate chips, shredded coconut, and chopped pecans.
- Drop rounded spoonfuls of dough onto the prepared baking sheet. For larger cookies, use about 2 tablespoons of dough per cookie.
- Bake for 12-14 minutes until the edges are lightly golden brown. For a chewier texture, consider underbaking slightly.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
Notes
For a richer flavor, swap in dark chocolate chips.
Store cookies in an airtight container for up to a week.
If desired, you can substitute walnuts for pecans.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.