Sort ingredients
bkriegh
QR Code
Listen
Pdf
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a baking mat.
In a large bowl (or the bowl of your stand mixer), beat together the butter, peanut butter, granulated sugar, and brown sugar, until the mixture is light and fluffy, about 5 minutes (using a hand mixer if you don't have a stand mixer is a good option).
Add the two eggs and vanilla and mix to combine.
Add the oats, flour, baking soda, baking powder, and salt to the bowl and mix to combine well.
Add the chocolate chips, coconut and pecans and stir again to combine well.
Let the mixture rest for 5 minutes and then stir again (this give the oats time to absorb some of the moisture giving you the correct cookie dough texture).
Using a cookie scoop or two spoons, place the dough on the baking sheet, about 3 inches apart.
Bake the cookies for 10-12 minutes, until the edges are set and lightly browned.
Remove from the oven and let cool on the baking sheet for 5 minutes before removing from the sheet and placing on a wire rack to cool.
Enjoy right away. Store extras in an air-tight container for up to a week or in the freezer for much longer.