Ingredients:

  • 1 cup (2 sticks/226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • 1 1/2 cups (192g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • 1 teaspoon (6g) baking powder
  • 1 teaspoon (2g) ground cinnamon
  • 1/2 teaspoon (1g) salt
  • 3 cups (240g) rolled oats (not instant)
  • 1 cup (85g) shredded coconut (sweetened or unsweetened)
  • 1 cup (170g) chopped pecans or walnuts
  • 1 cup (170g) semi-sweet chocolate chips
  • 1 cup (170g) raisins

Instructions:

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Fold in the oats, coconut, pecans/walnuts, chocolate chips, and raisins until evenly distributed.
  7. Drop by rounded tablespoons (or use a cookie scoop) onto the prepared baking sheets, leaving space between cookies.
  8. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.