2 c. all-purpose flour
1 tsp. baking soda
1 tsp salt
1/2 tsp. salt
1/2 tsp baking powder
8 oz. (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 c. light-brown sugar
2 large eggs
1 tsp. pure vanilla extract
1 1/2 c. old-fashioned oats
6 oz. semisweet chocolate, cut into 1/4-inch chunks (1 c.) (I just used semisweet chocolate chips.)
3 oz. (3/4 cup) pecan halves
1/2 c. shredded unsweetened coconut (we've never had unsweetened so we use just sweetened.)
1. Preheat oven to 350 degrees F. Coat large baking sheet with cooking spray, line with parchment, and spray parchment. (I just sprayed the baking sheet with cooking spray then wiped the excess oil off with a paper towel. It worked perfect!) Sift flour, baking soda, salt, and baking powder into a medium bowl.
2. Beat butter and sugars with a mixer on medium-high until pale and creamy, about 3 minutes.
3. Reduce speed to low, and slowly add flour mixture, beating until just incorporated.
(After mixing it almost overflowed because I made a double batch!)
4. Using a 1 1/2-inch ice cream scoop or a small spoon, drop dough onto baking sheet, spacing 3 inches apart.
5. Bake until edges of cookies begin to brown, 11 to 13 minutes. (It only took my cookies about 9 minutes.) Transfer baking sheet to wire rack, and let cool for 5 minutes. Transfer cookies to racks. Let cool. (Cookies can be stored up to 3 days.)
I hope you like them! :) Pin It