Why You’ll Love This Recipe
This recipe combines classic ingredients into a cookie that’s both rustic and rich. It’s quick to make, endlessly adaptable, and guaranteed to please any crowd.
Kitchen Equipment You’ll Need
Mixing bowls
Measuring cups and spoons
Wooden spoon or electric mixer
Baking sheet
Parchment paper or silicone baking mat
Wire cooling rack
Tips for Success
Use room-temperature butter for easier creaming
Don’t overmix the dough—mix just until ingredients are combined
Let cookies cool on the baking sheet for a few minutes before transferring
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups old-fashioned oats
1 cup sweetened shredded coconut
1 cup chopped pecans
1½ cups semisweet chocolate chips
Directions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy
Add eggs one at a time, beating well after each addition. Stir in vanilla extract
In a separate bowl, whisk together flour, baking powder, baking soda, and salt
Gradually add dry ingredients to the wet mixture, mixing until just combined
Fold in oats, coconut, pecans, and chocolate chips until evenly distributed
Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing 2 inches apart
Bake for 10–12 minutes, or until edges are golden brown and centers are set
Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely
Additional Tips or Variations
Swap pecans for walnuts or almonds for a different nutty flavor
Use dark chocolate, white chocolate, or butterscotch chips instead of semisweet
Add ½ cup of dried cranberries or raisins for a fruity twist
For a holiday version, add a dash of cinnamon or nutmeg to the dough