INGREDIENTS:
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1½ cups butter, softened
1½ cups granulated sugar
1½ cups packed brown sugar
3 large eggs
1 tablespoon vanilla extract
3 cups old-fashioned rolled oats
2 cups semi-sweet chocolate chips
2 cups toasted pecans, chopped
1½ cups shredded coconut
Optional: 1 cup raisins
DETAILED INSTRUCTIONS:
- Prep Work (15 mins):
- Toast pecans at 350°F for 8-10 minutes
- Let butter and eggs reach room temperature
- Line baking sheets with parchment
- Dry Mixture:
- Whisk flour, baking powder, baking soda
- Add cinnamon and salt
- Set aside
- Wet Mixture:
- Cream butter until light (3 mins)
- Add both sugars, beat 2 more mins
- Add eggs one at a time
- Mix in vanilla
- Combine & Chill:
- Gradually add dry ingredients
- Fold in oats, chocolate, pecans, coconut
- Chill dough 1 hour
- Baking:
- Preheat oven to 350°F
- Scoop 1/4 cup portions
- Space 3 inches apart
- Bake 12-15 minutes until edges golden
- Cool 5 mins on pan, then transfer
TIPS FOR SUCCESS:
- Toast nuts for enhanced flavor
- Don’t skip chilling time
- Use parchment for easy removal
- Rotate pans halfway through baking
- Store in airtight container up to 5 days
VARIATIONS:
- Swap pecans for walnuts
- Try butterscotch chips
- Add dried cranberries
- Include M&Ms for extra color
Makes 24 large cookies
Prep time: 30 mins
Chill time: 1 hour
Bake time: 12-15 mins per batch
