Ingredients

1 3/4 cups (248g) unbleached all-purpose flour (scoop and level to measure)
1 tsp baking soda
1 tsp ground cinnamon
3/4 tsp salt
1 cup (226g) unsalted butter, at room temperature
1 cup (200g) packed light brown sugar
1/2 cup (100g) granulated sugar
2 large eggs
2 tsp vanilla extract
2 cups (340g) semi-sweet chocolate chips, divided
2 cups (184g) rolled oats (not quick oats)
1 1/2 cups (140g) moist shredded sweetened coconut, such as Baker's
1 1/4 cups pecans, toasted* and chopped

Instructions

In a mixing bowl whisk together flour, baking soda, cinnamon and salt. Set aside.
In the bowl of an electric stand mixer fitted with a paddle attachment cream together butter, brown sugar and granulated sugar until well blended.
Mix in one egg. Mix in second egg and vanilla. Scrape down sides and bottom of bowl.
Add flour mixture then mix until combined.
Add 1 1/2 cups of the chocolate chips, the oats, coconut and pecans and mix. Note that if you're mixer isn't large enough you may need to fold these in by hand with a wooden spoon so it doesn't overflow.
Cover bowl and chill dough until it's less sticky and easier to work with, about 1 hour. Preheat oven to 350 degrees during last 15 minutes of chilling.
Scoop dough out 3 Tbsp at a time (about 50 grams each), roll into balls. Press remaining chocolate chips into dough balls (about 5 or 6 in each).
Transfer 12 balls to parchment paper lined 18 by 13-inch baking sheet spacing 2-inches apart. Keep remaining dough in fridge until ready to use.
Flatten dough balls slightly then bake in preheated oven until cookies appear set on edges and lightly golden brown on bottom but centers appear slightly raw, about 13 to 16 minutes.
Let cool on baking sheet for a few minutes before transferring to a wire rack to cool. Repeat process with remaining cookie dough. Store cookies in an airtight container.
Notes
*To toast pecans spread onto a baking sheet and toast in a preheated 350 degree oven about 6 to 10 minutes. Let cool and chop before adding to the cookie dough.

cookies