Ingredients
Scale
- 1 cup (80g) sweetened shredded coconut
- 1 cup (115g) pecan halves, roughly chopped
- 1/2 cup (112g) unsalted butter, room temp
- 1/2 cup (95g) shortening
- 3/4 cup (150g) packed light brown sugar
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 cups (200g) quick oats
- 1 1/4 cups (162g) all-purpose flour
- 1 cup (180g) milk chocolate chips
- 1/2 cup (90g) toffee bits
- flaky sea salt, for topping
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Spread the coconut and pecans on the pan and bake for 5 minutes. Toss and bake for another 3 to 4 minutes or until golden and fragrant. Leave everything on the pan to cool.
- In a very large bowl, mix together the butter, shortening, brown sugar, and sugar until creamy and smooth using a hand or stand mixer with a paddle attachment, about 1 minute on medium speed. Then mix in the eggs and vanilla until well combined.
- Scrape down the bowl and mix in the baking soda and salt. Follow by adding the oats. Switch to a silicone spatula and fold in the flour, coconut, and pecans. Just before everything is fully blended, add the milk chocolate chips and toffee, folding to bring the dough together. It's a lot of dough and mix-ins, so take your time!
- Using a large cookie scoop (3 tablespoons worth), scoop 4 to 5 cookies onto the baking sheet, leaving about 4 fingers space between each cookie.
- Bake for 12 to 15 minutes until the edges and high points are golden and the centers appear slightly underdone. Use a fork to nudge in any wonky sides when they’re fresh from the oven. Top each cookie with a sprinkle of sea salt and allow to rest on the pan for a couple of minutes before transferring to a cooling rack while you continue to bake the rest of the batch.
- Once cooled, the cookies will be perfectly chewy! Enjoy!
Notes
Make sure to let the cookies cool completely for the best texture.
For a gluten-free version, use certified gluten-free oats and a gluten-free flour blend.
Store cookies in an airtight container at room temperature for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 14g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.