Ingredients
Scale
- 3 cups (375g) all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1½ cups (340g) unsalted butter, softened
- 1½ cups (300g) granulated sugar
- 1½ cups (300g) packed light-brown sugar
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups (510g) semisweet chocolate chips
- 3 cups (240g) old-fashioned rolled oats
- 2 cups (160g) sweetened flaked coconut
- 2 cups (240g) chopped pecans
Instructions
- Whisk together flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
- Cream butter and sugars until light and fluffy (3 minutes).
- Beat in eggs one at a time, then add vanilla.
- Gradually mix in dry ingredients until just combined.
- Fold in oats, chocolate chips, coconut, and pecans.
- Chill dough for 2 hours (recommended).
- Preheat oven to 350°F (175°C).
- Scoop 3-tablespoon portions onto parchment-lined baking sheets.
- Bake 15-17 minutes until edges are lightly browned.
- Cool 5 minutes on baking sheet, then transfer to wire rack.
Notes
- Store in airtight container for up to 5 days
- Freeze baked cookies up to 3 months
- Dough can be frozen in balls for fresh-baked cookies
- Prep Time: 20 minutes
- Chill Time: 2hours
- Cook Time: 15 minutes
- Category: Cookies, Desserts, American Baking
- Method: Creaming method
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 325
- Sugar: 25g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 9g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg