Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) light brown sugar, packed
  • 1/4 cup (50g) granulated cane sugar
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (8g) ground cinnamon
  • 1 cup (125g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1 1/2 cups (150g) old-fashioned rolled oats
  • 1 cup (150g) semi-sweet chocolate chips
  • 1/2 cup (60g) pecans, chopped and toasted
  • 1/2 cup (50g) sweetened flake coconut, toasted

Instructions:

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, light brown sugar, and granulated cane sugar until the mixture is pale and fluffy.
  3. Beat in the egg and vanilla extract on medium speed until the batter is velvety and fully incorporated.
  4. Whisk together the flour, cinnamon, baking soda, and salt in a separate small bowl, then gradually stir them into the wet mixture until just combined.
  5. Using a spatula, fold in the rolled oats, toasted pecans, toasted coconut, and chocolate chips until evenly distributed.
  6. Scoop rounded tablespoons of dough onto the sheets, spacing them 2 inches apart.
  7. Bake for 8–10 minutes until edges are deep gold but centers still look slightly underbaked. Let firm up on the pan before transferring to a wire rack.