Ingredients
1-1/2 Cups Unbleached All-Purpose Flour
1-1/2 Cups Old-fashioned Rolled Oats
1 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
¾ Teaspoon Kosher Salt
1-1/2 Sticks (3/4 Cup) Unsalted Butter, room temperature
¾ Cup Light Brown Sugar
½ Cup Granulated Sugar
2 Large Eggs, room temperature
1 Teaspoon Pure Vanilla Extract
6 Ounces Bittersweet (61 Percent Cacao) Chocolate, cut into ½ inch pieces
1 Cup Pecan Hales (optional), toasted and coarsely chopped
½ Cup Unsweetened Shredded Coconut
Directions
Put oven rack in top third of oven.
Preheat oven to 350Â degrees.
Whisk together flour, oats, baking soda, cinnamon, and salt. Set aside.
In a large bowl, beat butter with both sugars on medium speed until pale and fluffy.
To the butter and sugar mixture, add eggs, one at a time, beating well after each addition.
Then Beat in vanilla.
Reduce mixer speed to low and gradually add flour mixture, beating until just incorporated.
Beat in chocolate, pecans, and coconut until just combined.
(Dough can be covered in plastic, and refrigerated up to 3 days.)
Line baking sheets with parchment paper.
Take ¼ cup of dough and drop onto prepared sheets, about 3 inches apart.
Flatten each mound of dough with palm of hand.
Bake, rotating sheets halfway through, until edges just turn golden, 16 to 18 minutes
Transfer baking sheets to wire racks, and let cool for 5 minutes.
Transfer cookies to racks, let cool completely
Cookies can be stored in airtight containers at room temperature for up to 3 days.
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