Ingredients:

  • 225g unsalted butter, room temperature
  • 200g granulated white sugar
  • 215g packed light brown sugar
  • 3 large eggs
  • 1 tbsp vanilla extract
  • 375g all-purpose flour
  • 1 tbsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp salt
  • 340g semisweet chocolate chips
  • 240g old-fashioned rolled oats
  • 115g chopped pecans
  • 90g sweetened shredded coconut

Instructions:

  1. Cream the fats and sugars. Place the 225g of room temperature butter, 200g white sugar, and 215g brown sugar in the bowl of a stand mixer. Beat on medium high speed for 3 minutes until the mixture is pale, fluffy, and smells like sweet cream.
  2. Incorporate the eggs and vanilla. Add the 3 large eggs one at a time, allowing each to fully disappear before adding the next. Pour in the 1 tbsp of vanilla and beat until the texture is thick and velvety.
  3. Prepare the dry base. In a separate medium bowl, whisk together the 375g flour, 1 tbsp cinnamon, 1 tsp baking soda, and 1 tsp salt. At this stage, you should smell the warm, woody aroma of the cinnamon.
  4. Combine wet and dry. Turn the mixer to the lowest setting and slowly add the flour mixture. Stop the mixer as soon as only a few white streaks of flour remain.
  5. Fold in the cargo. Using a sturdy spatula or a wooden spoon, fold in the 340g semisweet chocolate chips, 240g old-fashioned rolled oats, 115g chopped pecans, and 90g sweetened shredded coconut until evenly distributed.
  6. Portion and bake. Using a 3-tablespoon mechanical cookie scoop, portion the dough onto parchment-lined baking sheets and bake at 350°F (175°C) for 12 minutes or until edges are golden brown.