Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
Cream the Butter and Sugars:
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy, about 2-3 minutes with an electric mixer.
Add the Eggs and Vanilla:
Beat in the eggs, one at a time, ensuring each one is fully incorporated. Stir in the vanilla extract until combined.
Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Add the Oats and Mix-ins:
Stir in the rolled oats, chocolate chips, shredded coconut, and chopped pecans. Mix until everything is evenly distributed throughout the dough.
Shape the Cookies:
Drop tablespoon-sized portions of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. You can flatten the dough slightly with your fingers if you prefer a flatter cookie.
Bake the Cookies:
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the center is set.
Cool and Serve:
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Serving and Storage Tips:
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