Ingredients:
- 280 g (2 ¼ cups) All-Purpose Flour
- 5 g (1 teaspoon) Baking Soda
- 6 g (1 teaspoon) Fine Sea Salt
- 2 g (½ teaspoon) Ground Cinnamon
- 175 g (1 ¾ cups) Old-Fashioned Rolled Oats
- 225 g (1 cup / 2 sticks) Unsalted Butter, softened
- 220 g (1 cup, packed) Dark Brown Sugar
- 100 g (½ cup) Granulated Sugar
- 2 large Eggs
- 10 ml (2 teaspoons) Vanilla Extract
- 175 g (1 cup) Semi-Sweet Chocolate Chips
- 75 g (½ cup) Chopped Pecans or Walnuts, toasted
- 50 g (½ cup) Sweetened Shredded Coconut
Instructions:
- Preheat oven to 190°C (375°F). Line two baking sheets with parchment paper. Toast pecans/walnuts lightly if using (approx. 5 minutes in the oven), then cool completely.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- Stir the rolled oats into the dry mixture until evenly distributed.
- In the bowl of a stand mixer, beat the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy (about 3–4 minutes). Scrape down the sides.
- Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Reduce the mixer speed to low. Gradually add the flour/oat mixture until just combined. Mix only until no streaks of flour remain; do not overmix.
- Remove the bowl from the mixer. Use a rubber spatula to fold in the chocolate chips, pecans, and coconut until evenly distributed throughout the dough.
- Cover the bowl and chill the dough in the refrigerator for at least 30 minutes. This step is crucial for preventing spreading.
- Use a medium cookie scoop (about 3 tablespoons capacity) to portion the dough. Place the dough balls onto the prepared baking sheets, leaving about 5 cm (2 inches) between each.
- Bake for 10–12 minutes, rotating the pan halfway through. The edges should be set and golden brown, and the centers should look slightly pale and soft.
- Remove the pans from the oven. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.