Description
These hearty cookies are filled with oats, coconut, pecans and chocolate chips. So packed with flavor and texture, and so easy to make. Everyone will love them.
Ingredients
Units
Scale
- 2 cups all-purpose flour, spoon & leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup coarsely chopped pecans
- 3/4 cup sweetened or unsweetened coconut
- 1 12–ounce bag semi chocolate chips
- 1 cup unsalted butter, softened
- 2 large eggs, room temperature
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, lightly packed
- 2 teaspoons pure vanilla extract
- Pecan halves and chocolate chips for garnish, optional
- Sea salt for garnish, optional
Instructions
- Preheat oven to 375 degrees. Line baking sheets with parchment paper or silicone mats. The silicone mats help to keep cookies from spreading too much.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Make sure they are thoroughly combined. Add the oats, chopped pecans, coconut & chocolate chips and mix well. Set aside.
- To a large mixing bowl or bowl of a stand mixer, add the butter and two sugars. Beat on medium high speed for about 3 minutes until the mixture is creamy and smooth, and the sugars are no longer grainy. Add the eggs, one at a time, then the vanilla, and mix until well combined, about 1 minute.
- Add the mixed dry ingredients in thirds, mixing on low speed with each addition, just until the dry ingredients are incorporated.
- Drop by medium cookie scoops onto lined baking sheets, making sure to leave at least 2-inches between them. I use a cookie scoop that holds 3 tablespoons. If you’re not sure how much your cookie scoop holds, fill the scoop with tablespoons of water.
- Bake until they are lightly browned on top and the edges look crispy, about 11 minutes. Do not over bake. When the cookies look just slightly underbaked in the centers remove them from the oven. They will continue to bake for a minute on the cookie sheets.
- Optional: Place a pecan half and 2 to 3 chocolate chips on top of each hot cookie. Then sprinkle a tiny bit of sea salt on top of each cookie.
- Allow cookies to cool for 5 minutes before transferring them to a wire cooling rack.