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Export 10 ingredients for grocery delivery
Step 1
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or line with a silicone baking mat.
Step 2
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt; set aside.
Step 3
In a large mixing bowl, beat the butter on medium speed until smooth and creamy, about 2 minutes. Gradually beat in the sugars and continue to beat until light and fluffy, scraping the bowl as necessary, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just combined. With a wooden spoon or large rubber spatula stir in the chocolate chips, oats, coconut and pecans.
Step 4
For each cookie, drop ¼ cup dough (this scoop is perfect!) onto the baking sheets, spacing them about 3 inches apart. Bake until the edges are set but the middles still look light and puffy, about 12-15 minutes, rotating the sheets halfway through. Cool cookies on the baking sheets.
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