Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter (at room temperature)
  • 1 cup packed brown sugar
  • 3/4 cup sugar
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups rolled oats
  • 2 cups chocolate chips (semisweet and/or milk chocolate)
  • 1 1/2 cups sweetened shredded coconut
  • 1 1/2 cups crushed cornflakes
  • 1 cup chopped pecans

Instruction

  • Position oven rack in center of oven and preheat to 350°F. Line cookie sheets with parchment paper.
  • In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. In a very large bowl, use an electric mixer to cream together butter and sugars. Beat at medium-high speed until light and fluffy. Scrape down sides, reduce speed to medium-low, and blend in eggs, one at a time. Add vanilla and beat until well incorporated.
  • With mixer on low speed, blend in flour mixture until just combined. Use a large wooden spoon to stir in oats, chocolate chips, coconut, cornflakes, and pecans.
  • Use a cookie scoop or large spoon to scoop mounds of dough (approximately 3 tablespoons per cookie) onto prepared cookie sheets, spacing about 2 inches apart. Bake for 12 to 15 minutes or until cookies are set and edges are beginning to turn golden brown. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.