Ingredients:

  • 250g all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 0.5 tsp sea salt
  • 1 tbsp cornstarch
  • 170g unsalted butter, softened
  • 150g light brown sugar, packed
  • 100g granulated sugar
  • 2 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 180g old-fashioned rolled oats
  • 170g semi-sweet chocolate chips (60% cacao)
  • 100g pecan halves, chopped
  • 60g unsweetened shredded coconut

Instructions:

  1. Place the oats and chopped pecans in a dry skillet over medium heat. Toss for 3–5 minutes until golden and fragrant. Set aside to cool.
  2. In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, cornstarch, and sea salt.
  3. In a stand mixer or large bowl, beat the softened butter with brown sugar and granulated sugar for 3 minutes until pale and aerated.
  4. Add eggs one at a time, followed by the vanilla extract, mixing well after each addition.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
  6. Fold in the toasted oats, chocolate chips, toasted pecans, and shredded coconut by hand.
  7. Chill the dough in the refrigerator for 30 minutes to ensure structural integrity and prevent spreading.
  8. Preheat oven to 350°F (175°C). Use a 3-tablespoon scoop to portion dough onto parchment-lined baking sheets.
  9. Bake for 12 minutes until the edges are a deep golden brown but the centers remain soft. Cool on the sheet for 5 minutes before transferring to a wire rack.