Ingredients:
- 1 cup (2 sticks) Unsalted Butter, softened
- 1 cup Granulated White Sugar
- 1 cup Light Brown Sugar, firmly packed
- 2 Large Eggs, room temperature
- 1 tsp Vanilla Extract
- 2 cups All-Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Fine Sea Salt
- 3 cups Old-Fashioned Rolled Oats
- 1 cup Semi-Sweet Chocolate Chips
- 1 cup Shredded Sweetened Coconut
- 1 cup Pecans, roughly chopped
Instructions:
- Preheat oven to 350°F (175°C). Line baking trays with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, lightly toss the oats, chocolate chips, coconut, and pecans together to ensure even distribution.
- Using a stand mixer fitted with the paddle attachment, cream the softened butter and both sugars on medium speed for 3–4 minutes, scraping down the bowl frequently. The mixture should be noticeably lighter and fluffy.
- Reduce the speed to low. Add the eggs one at a time, mixing until just combined before adding the next. Pour in the vanilla extract.
- With the mixer on the lowest speed, slowly add the flour mixture until just combined—no longer than 30 seconds. Stop the mixer immediately when no dry streaks remain (Do not overmix).
- Remove the bowl from the mixer. Using a sturdy rubber spatula, gently fold in the oat/chocolate/nut mixture until evenly dispersed throughout the dough.
- Chill the Dough (Crucial Step): Cover the dough bowl and place it in the refrigerator for a minimum of 30 minutes, or up to 1 hour, to prevent spreading.
- Use a 1.5-inch scoop (approx. 3 Tbsp) to portion the chilled dough, placing balls 2 inches apart on the prepared baking trays. Optionally, slightly flatten the tops.
- Bake for 10–12 minutes, or until the edges are golden brown and the centers still look slightly soft and pale.
- Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.