Total Time
Prep 20 mins
Cook 20 mins

Taken from

Ingredients Nutrition


  1. Preheat oven to 350°C.
  2. Sift flour, backing soda, salt and baking powder into a medium bowl.
  3. Beat butter and sugars with a mixer on medium-high until pale and creamy, about 3 minutes. Reduce speed to medium and add eggs 1 at a time. Beat in vanilla.
  4. Reduce speed to low and slowly add mixed dry ingredient mixture until just incorporated. Beat in oats, chocolate, pecans and coconut until combined. Dough can be refrigerated for up to 3 days.
  5. Using a 1-1/2 inch ice cream scoop or small spoon, drop dough onto backing sheets, spacing 3" apart.
  6. Bake until edges of cookies begin to brown, 11-13 minutes. Transfer baking sheets to wire rack and let cook for 5 minutes. Transfer cookies to rack. (Cookies can be stored up to 3 days.