Step 1

Preheat the oven to 350º Fahrenheit. Line baking sheets with parchment paper or non-stick baking mats.

Step 2

In the bowl of a stand mixer, cream together the butter and sugars.

Step 3

Add the eggs and vanilla extract. Mix until light & fluffy.

Step 4

Add the flour, salt, baking powder and oats. Mix again, scraping the sides of the bowl as needed.

Step 5

Add the chocolate chips, chunks, coconut and pecans. Mix just until combined.

Step 6

Use a cookie scoop to scoop cookie dough onto the sheets, leaving two inches between the dough balls.

Step 7

Press a few extra chocolate chips or chunks into the tops of the cookies. This is optional, but it makes the cookies look pretty.

Step 8

Bake the cookies for 13-15 minutes or until the cookies are set. I remove mine before they get brown so that they stay soft. You can cook them slightly longer and let them get a little brown around the edges if you like a firmer cookie.

Step 9

Allow the cookies to cool on the pan for 3-4 minutes and then move them to a wire rack to cool completely.

Step 10

Store in an airtight container.