Ingredients:

  • 250g All-purpose flour
  • 1 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1 tsp Ground cinnamon
  • 1/2 tsp Sea salt
  • 225g Unsalted butter
  • 200g Dark brown sugar
  • 100g Granulated white sugar
  • 2 Large eggs
  • 2 tsp Pure vanilla extract
  • 180g Old fashioned rolled oats
  • 170g Semi-sweet chocolate chips
  • 100g Sweetened shredded coconut
  • 115g Chopped Texas pecans

Instructions:

  1. Prep dry base. Whisk 250g all purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1 tsp cinnamon, and 1/2 tsp sea salt.
  2. Cream the fats. Beat 225g room temp butter with 200g dark brown sugar and 100g white sugar until light and fluffy.
  3. Add liquids. Incorporate 2 large eggs and 2 tsp vanilla extract one at a time.
  4. Combine bases. Gradually stir the dry flour mixture into the wet butter mixture until no white streaks remain.
  5. Fold in texture. Gently mix in 180g oats, 170g chocolate chips, 100g coconut, and 115g pecans.
  6. Chill the dough. Place the bowl in the fridge for at least 30 minutes.
  7. Scoop and space. Form 18 large balls and place them on prepared sheets until well spaced.
  8. The Bake. Cook at 350°F (180°C) for 12 minutes until edges are set and golden.
  9. The Rest. Leave on the hot baking sheet for 10 minutes.