Ingredients
3/4 cup pecans (3 ounces)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups old-fashioned oats (not instant or quick-cooking)
6 ounces semisweet chocolate, cut into 1/4-inch chunks (or just go out and buy semi-sweet chocolate chips)
1/2 cup shredded unsweetened coconut
Vegetable-oil cooking spray
Directions
- Preheat oven to 350 degrees.
- Spread pecans in a single layer on a rimmed baking sheet.
- Toast in oven, tossing occasionally, until darkened and fragrant, 10 to 13 minutes.
- Let cool, then coarsely chop.
- Into a bowl, sift together flour, baking soda, salt, and baking powder.
- With an electric mixer on high, cream butter and both sugars until pale and fluffy.
- Reduce speed to medium.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- With mixer on low speed, gradually add flour mixture, beating until just incorporated.
- Beat in oats, chocolate, pecans, and coconut until just combined.
- (Dough can be covered with plastic and refrigerated up to 3 days.)
- Coat cookie sheets with cooking spray; line with parchment, and spray parchment.
- Drop dough onto prepared sheets, about 3 inches apart.
- Bake until edges of cookies begin to brown, 16 to 18 minutes.
- Transfer cookie sheets to wire racks to cool 5 minutes.
- Transfer cookies to racks to cool completely.
- Cookies can be stored up to 3 days at room temperature in airtight containers.