Ingredients:

  • 375g All-purpose flour
  • 8g Ground cinnamon
  • 15g Baking powder
  • 15g Baking soda
  • 6g Salt
  • 340g Unsalted butter, room temperature
  • 300g Granulated white sugar
  • 330g Packed light brown sugar
  • 3 Large eggs
  • 15ml Pure vanilla extract
  • 510g Semi-sweet chocolate chips
  • 240g Old-fashioned rolled oats
  • 150g Sweetened flaked coconut
  • 225g Chopped pecans

Instructions:

  1. Preheat oven to 180°C (350°F). Line heavy-duty baking sheets with parchment paper or silicone mats.
  2. Whisk the Dry. Combine 375g flour, 8g cinnamon, 15g baking powder, 15g baking soda, and 6g salt. Mix until the cinnamon is evenly distributed.
  3. Cream the Butter. Beat 340g butter with both sugars until the mixture looks pale and velvety. This should take about 3 minutes.
  4. Add the Liquids. Mix in the 3 eggs one at a time, followed by 15ml vanilla. Mix until just combined.
  5. Combine Bases. Slowly add the flour mixture to the wet ingredients. Stop as soon as no white streaks remain.
  6. Fold the Payload. Manually stir in the 510g chocolate chips, 240g oats, 150g coconut, and 225g pecans. Note: The dough will be very stiff and heavy.
  7. Scoop the Dough. Drop rounded tablespoons (about the size of a golf ball) onto the trays.
  8. Bake for Gold. Bake for 12 minutes until the edges are set and lightly browned.
  9. Cool and Set. Let them rest on the hot pan for 5 minutes. This allows the center to finish setting through carryover heat.
  10. Final Transfer. Move to a wire rack to ensure the bottoms stay crisp.