INGREDIENTS
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup butter softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 eggs warmed to room temperature
- 1 teaspoon vanilla
- 1 1/2 cup rolled oats
- 1 1/2 cup semisweet chocolate chips
- 3/4 cup chopped pecans
- 1/2 cup sweetened coconut flakes (optional)
INSTRUCTIONS
- Preheat oven to 375 degrees. Cover baking sheets with parchment paper or silicone baking mats.
- In a bowl whisk together the flour, baking soda, baking powder and salt; set aside.
- Using a mixer cream butter and sugars until light and fluffy. Add eggs one at a time; mix just until combined. Mix in vanilla and add flour mixture in 3 parts. Continue mixing until combined scraping down the bowl and beaters as you go.
- Stir in the chocolate chips, rolled oats, chopped pecans and flaked coconut (optional). Drop by rounded 1 1/2 tablespoons on to parchment covered baking sheets. Press down just a tad with the palm of your hand. Bake until lightly browned; 9-11 minutes. Let the cookies cool 5 minutes before moving them to cookie cooling racks.
