Ingredients:

  • 3 cups all-purpose flour
  • 1 tbsp ground cinnamon
  • 1 tbsp baking soda
  • 1 tsp salt
  • 1.5 cups unsalted butter, cool room temperature
  • 1.5 cups granulated white sugar
  • 1.5 cups light brown sugar, packed
  • 3 large eggs
  • 1 tbsp pure vanilla extract
  • 3 cups semi-sweet chocolate chips
  • 3 cups old-fashioned rolled oats
  • 2 cups sweetened flake coconut
  • 2 cups chopped pecans, toasted

Instructions:

  1. Preheat and Prep. Set your oven to 175°C (350°F). Line your baking sheets with silicone mats. Note: Preheating is vital for the leavening to react immediately.
  2. Whisk Dry Mix. In a medium bowl, combine the flour, cinnamon, baking soda, and salt. Set aside.
  3. Cream the Base. In your stand mixer, beat the cool butter with both sugars for 3 to 4 minutes until the mixture is pale and airy.
  4. Incorporate Liquids. Add the eggs one at a time, followed by the vanilla. Wait for the slapping sound against the bowl, which means it is well combined.
  5. Add Flour. Turn the mixer to low and slowly add the flour mixture until just a few white streaks remain.
  6. Fold the Mix ins. Add the chocolate chips, oats, coconut, and pecans. Use the lowest setting or a spatula until the dough looks like a rocky landscape.
  7. Scoop the Dough. Use a #20 scoop to drop balls of dough 3 inches apart. Don't flatten them; they need to spread naturally.
  8. Bake for 12-15 Minutes. Slide the tray in and bake until the edges are golden brown and look crispy.
  9. The Scent Check. Around the 10 minute mark, you should smell the toasted pecans and caramelizing sugar. If you don't smell it, your oven might be too cold!
  10. Cool and Set. Let them sit on the tray for 5 minutes until they firm up enough to move. Transfer to a rack to finish. > Chef Tip: If you want a perfectly round cookie, use a large circular glass or biscuit cutter to scoot the cookies into a circle immediately after they come out of the oven while they are still soft.