Ingredients:
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1½ cups (3 sticks) unsalted butter, at room temperature
1½ cups granulated sugar
1½ cups packed light brown sugar
3 large eggs
1 tablespoon vanilla extract
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flaked coconut
2 cups chopped pecans
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
Cream Butter and Sugars: In a large mixing bowl, beat the butter on medium speed until smooth and creamy, about 1 minute. Gradually add the granulated sugar and brown sugar, beating until the mixture is light and fluffy, approximately 2 minutes.
Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the butter mixture, mixing until just combined.
Add Mix-Ins: Stir in the chocolate chips, oats, coconut, and pecans until evenly distributed throughout the dough.
Chill Dough: For best results, chill the dough for about 30 minutes to prevent spreading during baking.
Scoop Dough: Drop the dough by rounded tablespoons onto the prepared baking sheets, spacing them about 3 inches apart to allow for spreading.
Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly browned. The centers may look slightly undercooked but will set as they cool.
Cool: Allow the cookies to cool on the baking sheets for 1 to 2 minutes before transferring them to wire racks to cool completely.
Prep Time: 20 minutes
Cooking Time: 12 minutes per batch
Total Time: Approximately 1 hour (including chilling time)
Kcal: Approximately 213 kcal per cookie
Servings: Makes about 60 cookies
