Ingredients
1 cup unsalted butter, softened
1 cup brown sugar, packed
1 cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon (optional)
2 cups old-fashioned rolled oats
1 cup chocolate chips or chocolate chunks
1 cup chopped pecans or walnuts
1 cup shredded coconut (sweetened or unsweetened)
Instructions
Preheat oven to 175°C. Line baking sheets with parchment paper.
In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the oats, chocolate chips, chopped nuts, and shredded coconut until evenly distributed.
Scoop about 2 tablespoons of dough per cookie and place on prepared baking sheets, leaving space between each cookie.
Bake for 10 to 13 minutes, until edges are golden and centers are slightly soft.
Remove from oven and let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips
For softer cookies, slightly underbake.
For crispier cookies, bake 1 to 2 minutes longer.
These cookies freeze well both baked and unbaked.