Ingredients:

  • 3 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1 tbsp Baking soda
  • 1 tbsp Ground cinnamon
  • 1 tsp Salt
  • 1.5 cups Unsalted butter, room temperature
  • 1.5 cups Granulated sugar
  • 1.5 cups Packed light brown sugar
  • 3 Large eggs
  • 1 tbsp Vanilla extract
  • 3 cups Semi-sweet chocolate chips
  • 3 cups Old-fashioned rolled oats
  • 2 cups Sweetened flaked coconut
  • 2 cups Chopped pecans

Instructions:

  1. Preheat your oven to 350°F (175°C). Prepare heavy-duty baking sheets with parchment paper or silicone mats.
  2. Toast the chopped pecans in the oven for 5 minutes until fragrant, then set aside to cool.
  3. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt.
  4. Using a stand mixer with a paddle attachment, cream the unsalted butter, granulated sugar, and light brown sugar on medium speed for approximately 3 minutes until pale and just combined.
  5. Add the eggs one at a time, beating well after each addition to maintain the emulsion, then stir in the vanilla extract.
  6. Gradually add the dry flour mixture to the wet ingredients at low speed until just incorporated.
  7. Fold in the 'cargo' ingredients: semi-sweet chocolate chips, old-fashioned rolled oats, sweetened flaked coconut, and the toasted pecans.
  8. Use a large cookie scoop (approx. 3 tablespoons) to drop dough onto prepared baking sheets, spacing them 3 inches apart.
  9. Bake for 12 minutes per batch, or until the edges are golden brown and the centers are set. Cool on wire racks.