These cookies — studded with pecans, coconut, and chocolate chunks — taste like an upgraded oatmeal cookie.
Ingredients
2 sticks (1 cup) unsalted butter
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups old-fashioned rolled oats
2 cups semi-sweet chocolate chips or chocolate chopped into large chunks (12 ounces), plus 1/2 cup for topping if desired
3/4 cup pecans, toasted and coarsely chopped
3/4 cup sweetened, shredded coconut
Instructions
7 ounces each). Place 6 balls of dough onto the baking sheet, spacing them at least 2 inches apart. Press 1/2 cup chocolate chips into the dough balls if desired.Bake one sheet at a time until the edges are golden brown, 9 to 12 minutes. The cookies are better when they are slightly underbaked. They should look slightly gooey in the center and will harden as they cool.Let cookies cool on the baking sheet for 3 to 5 minutes. Transfer to a wire rack to cool completely.
