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1
Line two baking sheets with silicone baking mats or parchment paper. Set aside.
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2
Place the butter, brown sugar and granulated sugar in a medium bowl. Use a mixer to beat on medium speed for 1 minute, or until well-combined.
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3
Add the eggs and vanilla extract and continue to beat for 30 seconds, until smooth.
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4
Add the flour, oats, spices, baking soda and salt to the bowl. Beat on low speed, scraping the sides of the bowl with a rubber spatula as needed, until a thoroughly combined.
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5
Fold in the chocolate chips, pecans and shredded coconut.
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6
Preheat the oven to 350u00b0F.
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7
Divide the cookie dough into 30 balls using roughly 1 1/2 Tbsp. of dough for each and arrange them spaced 1 1/2-inches apart on the baking sheets. Transfer the sheets to the freezer for 10-15 minutes.
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8
Place cookies onto a lined sheet tray. Bake the cookies for 15-17 minutes on the middle rack of oven, until puffy and golden brown at the edges.
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9
Check to see that cookies are done. Remove from oven or add time as needed.
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10
Allow the cookies to rest on the sheets for 5-10 minutes, then transfer them to a wire rack to cool completely before serving.
