Ingredients

The following ingredients have 24 Servings
  • 1 cup quick cooking oats
  • 2 cups semi-sweet chocolate chips (12 oz bag )
  • 3/4 cup shredded coconut flakes
  • 1 cup chopped pecans
  • 2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter (softened (2 sticks))
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract

Instruction

  • Preheat the oven to 350º F. In a smaller mixing bowl, combine the quick cooking oats, chocolate chips, shredded coconut and chopped pecans. Remove 3/4 cup for later. Set everything aside.
  • In a separate smaller mixing bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
  • In a mixing bowl, beat the butter, sugar, and brown sugar with an electric mixer for 1-2 minutes, until fluffy. Add in the eggs and vanilla extract.
  • Add the flour mixture to the creamed mixture, mixing with a spatula just until there are small flour streaks left - it’s okay if the batter has clumps!
  • Reserve 3/4 cup of the mix-ins for later, but mix the rest into the batter. The batter will be thick. Use a cookie scoop to form dough balls, rolling the balls in the reserved mix-ins and pressing the mix-ins in slightly.
  • Place the cookies onto a lined baking sheet and bake for 12-14 minutes or until the edges just begin to turn a golden color. Allow the cookies to cool on the sheet for 10 minutes before moving to a cooling rack. *Note: my cookie dough balls were about 3 tbsp of dough, so fairly large. If your cookie dough balls are smaller, reduce the baking time.