1 ½ cups All-purpose flour 212g scoop and level to measure
1 teaspoon Ground Cinnamon
½ teaspoon Baking Soda
½ teaspoon Baking Powder
½ teaspoon Salt
1 cup Unsalted Butter softened slightly (it should still be somewhat cold and firm)
1 cup Light Brown Sugar, packed
½ cup Granulated Sugar
2 Large Eggs
1 ½ teaspoon Vanilla Extract
2.5 cups Rolled Old Fashioned Oats
1 cup Shredded Sweetened coconut
1 cup chopped pecans

Instructions

Preheat oven to 350 degrees. Line a cookie sheet or rimmed baking sheet with parchment paper or silicone baking mats.
In a mixing bowl whisk together flour, cinnamon, baking soda, baking powder and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar, and granulated sugar just until combined.
Mix in eggs and vanilla.
Add flour mixture and mix just until combined. In a stand mixer or with a spatula, mix in oats, pecans, and shredded coconut
Scoop dough out and shape into 1 ½-inch balls, transfer to baking sheet and space 2-inches apart. It is best to use a cookie scoop for evenly baked cookies.
Bake in preheated oven until golden brown on edges but the center should look just under baked, about 10-12 minutes.
Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Repeat with remaining dough. After cooling completely, store in an airtight container at room temperature.
Notes
Store: Store them in a well sealed, airtight container at room temperature. To keep them soft, try adding a slice of bread to the container, but don’t lay it directly on the cookies. Use a sheet of wax paper in between.
Freeze: If you’ve baked a huge batch, you can easily freeze them for later! After baking, allow cookies to cool completely. Place them in a freezer-safe zip-top storage bag. They last up to 6 months. To thaw, spread them out until they come to room temperature.
Freezing the Dough: Chill the cookie dough balls in the refrigerator for at least 1 hour. Place the solid and cold cookie dough balls into a labeled zipped-top bag– large or small depending on how much dough you have. Label the bag with the month and the baking temperature and place the bag in the freezer. Freeze cookie dough for up to 3 months.

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