Instructions
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt until well combined.
In a separate very large bowl, use an electric mixer to beat the room-temperature butter until it becomes creamy and smooth.
Gradually add the granulated sugar and light-brown sugar to the butter, continuing to mix until thoroughly combined.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract for an aromatic touch.
Gradually add the flour mixture to the wet ingredients, beating on low speed until just combined.
Stir in the semisweet chocolate chips, old-fashioned rolled oats, sweetened flake coconut, and chopped pecans. The dough will now be rich and textured.
Baking and Storing
Drop the cookie dough in 1/4 cup portions onto the prepared baking sheets, making sure to leave about 3 inches of space between each portion.
Bake the cookies for 15-17 minutes, rotating the sheets halfway through to ensure even baking. The edges of the cookies should be lightly browned.
Once baked to perfection, remove the cookies from the oven and transfer them to a wire rack to cool completely.
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you’d like to enjoy them for a longer period, freeze the cookies for up to 2 month
