Ingredients

The following ingredients have 18 Servings
  • 2 1/2 cups all-purpose flour
  • 1/2 cup flaxseed meal
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon kosher salt
  • 2 sticks (1 cup) butter, room temperature
  • 1 cup packed dark brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 cup old-fashioned rolled oats
  • 1 cup bittersweet chocolate chips
  • 1 cup unsweetened flake coconut
  • 1 cup pecans, toasted and finely chopped

Instruction

  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  • Whisk together flour, flaxseed meal, baking powder, baking soda and salt in a bowl.
  • In a stand mixer, use paddle attachment to cream butter and sugars until lightened, 2 minutes.
  • Scrape down sides of bowl with a spatula.
  • Add eggs one at a time, beating well after each.
  • Stir in vanilla.
  • Add flour mixture and blend on low speed until just combined.
  • Stir in oats, chocolate, coconut and pecans.
  • Scoop ¼-cup balls of dough on baking sheets, spacing 3 inches apart.
  • Gently flatten each cookie.
  • Bake 14–16 minutes, rotating sheets halfway through, until the edges are lightly browned.
  • Cool on baking sheet for 2–3 minutes, then transfer to wire rack to cool completely. Repeat with remaining dough.