Ingredients
Method
- Combine the flour, baking soda, salt, and baking powder in a medium bowl, incorporate using a whisk, then set aside.
- In a separate bowl, beat the softened butter and sugars until pale & creamy, then add eggs one at a time, beating well after each addition. Beat in vanilla.
- Slowly add in the flour mixture, mixing until just combined. Finally, incorporate oats, chocolate, pecans, and coconut until combined. If you’re using an electric mixer or stand mixer I recommend using the dough hook for this. If you’re preparing this by hand I recommend using a wooden spoon for this step. At this point refrigerate the dough for at least 30 minutes or up to 3 days.
- When ready to bake, preheat the oven to 350 F, coat your baking sheet with cooking spray, line with parchment paper, then spray paper. Using a 1 1/2 tbsp scoop, drop dough onto the baking sheet, spacing roughly 3 inches apart.
- Bake until edges begin to brown, 11-13 minutes. Let the cookies rest on the baking sheets for 5 minutes, then transfer them to a cooling rack. Once they’ve cooled for an additional 5-10 minutes they’re ready to be enjoyed!
Notes
This recipe for oatmeal chocolate chip cookies, as written, is the standard way to make these cookies… but let me tell you what I do with this dough: I use a standard ice cream scoop and create as many huge balls of dough as this recipe allows (this batch made 20). I only bake what I’m going to serve that night then freeze the rest of the dough balls for baking at a later time. I then bake them from frozen at 325 F for 25-30 minutes, let cool for 15 minutes, then enjoy HUGE cookies (as pictured).