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1
Preheat oven to 350F
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2
In a large bowl, whisk together the flour, baking powder, salt, baking soda, and cinnamon.
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3
Set aside.
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4
In another bowl, beat the butter on medium speed until smooth.
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5
Then add the sugar and brown sugar, and beat another 2 minutes.
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6
Add the eggs, one at a time, beating well after each addition.
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7
Mix in the vanilla.
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8
Mix in 1/3 of the flour mixture until it's incorporated in the dough.
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9
Then the second 1/3, and finally the last 1/3 of the flour mixture.
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10
Beat until all is combined.
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11
Add the chocolate chips, pecans, oats, and coconut and stir until fully incorporated.
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12
Line 2 baking sheets with parchment paper and drop dough by rounded tablespoon, making sure to allow plenty of room between cookies.
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13
Bake for 10-12 minutes or until edges of the cookies are set and golden brown.
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14
Let the cookies cool for 1-2 minutes on the pan before placing on a cooling rack
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15
I use my KitchenAid stand mixer with the paddle attachment, but because there is so much of the dough, I alway stir in the oats, chocolate, coconut and pecans by hand.
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16
This recipe makes A LOT of cookies.
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17
I typically freeze half the dough in a ziplock bag to use another time.
