Tips for Success
Use room temperature butter for smooth creaming. Don’t overmix the dough once the dry ingredients are added. Chill the dough for 20–30 minutes if you want thicker cookies. Use a cookie scoop for evenly sized cookies. Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to set properly.
Ingredients
1 cup unsalted butter, softened
1 cup brown sugar
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 cups old-fashioned rolled oats
1 cup semi-sweet chocolate chips
1 cup chopped pecans
¾ cup sweetened shredded coconut
Directions
Preheat oven to 350°F and line baking sheets with parchment paper. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then stir in vanilla. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the wet mixture. Stir in oats, chocolate chips, pecans, and coconut until evenly distributed. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden and the centers are set. Let cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Additional Tips or Variations
Swap pecans for walnuts, or omit the nuts for an allergy-friendly version. Add raisins or dried cranberries for a fruity touch. To make them a bit healthier, try substituting half the butter with applesauce. These cookies can also be made smaller or larger depending on your preference—just adjust the baking time accordingly.