2cups(200g)old-fashioned rolled oats (see note for quick oats)
1 ½cups(128g)sweetened coconut flakes
2cups(340g)semisweet chocolate chips
1 to 1 ½cups(120-180g)chopped, toasted pecans (see note for toasting)
Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
In a large mixing bowl with a handheld electric mixer (or in an electric stand mixer fitted with the paddle attachment), cream together the butter, granulated sugar, brown sugar, baking soda, baking powder, cinnamon and salt until light, creamy and well-mixed, about 1-2 minutes.
Add the eggs and vanilla, and mix well, scraping down the sides of the bowl as needed.
Add the flour, oats, and coconut, and mix until just combined. A few dry streaks are ok. Add the chocolate chips and pecans and mix until evenly combined (don't over mix).
Roll the dough into 2- or 3-tablespoon size balls (I use a #40 cookie scoop), place several inches apart on the prepared baking sheets. Bake for 10-11 minutes until just set (don't over bake).
Toasted Nuts: this is my go-to method for toasting nuts (easy in the microwave!).Flattening Cookies: if your cookies are flattening too much in the oven, try increasing the oven temperature by 15-25 degrees or adding a bit more flour. If your cookies are staying too puffy in the oven, try decreasing the oven temperature by 25 degrees or adding less flour (or making sure not to pack the flour into the measuring cup if not using a scale).Oats: quick oats can be subbed for the old-fashioned oats for a less "oaty" texture. If doing so, I'd recommend, decreasing the quick oats to 1 3/4 cups. The smaller size of the quick oats means more oats will pack into a cup, which could lead to a cookie that is dry or puffy (not flattening as well).