Ingredients
1 cup (227 grams) unsalted butter, melted until browned 🧈
1 ½ cups (319 grams) light brown sugar, packed 🍯
½ cup (99 grams) granulated sugar 🍚
2 large eggs, at room temperature 🥚🥚
1 large egg yolk, at room temperature 🥚
2 teaspoons pure vanilla extract 🍦
2 ⅓ cups (270 grams) all-purpose flour 🌾
1 teaspoon baking soda 🥄
1 teaspoon ground cinnamon 🌿
½ teaspoon salt 🧂
2 cups (178 grams) old-fashioned oats 🌾
¾ cup (60 grams) sweetened flaked coconut 🥥
½ cup (64 grams) pecans, roughly chopped, plus more for decorating 🌰
12 ounces (340 grams) semi-sweet chocolate chips 🍫
1 teaspoon flaky sea salt, optional 🧂
Instructions
1️⃣ Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper; set aside. 🔥
2️⃣ In a large bowl, use a whisk to beat together the browned butter and both sugars until well combined, about 2 minutes. Don’t worry if they look a little separated here. 🍯🍚
3️⃣ Whisk in the eggs and yolk, beating until well combined, about 45 seconds. Whisk in the vanilla. 🍦
4️⃣ In a separate large bowl, whisk together the flour, baking soda, cinnamon, salt, oats, coconut, pecans, and chocolate chips. 🌾🍫🌿
5️⃣ Fold the dry ingredients into the wet ingredients, mixing just until combined. 👩🍳
6️⃣ Scoop 2-inch balls of cookie dough onto the prepared baking sheets, leaving 2 inches between each ball so they have room to spread. 🍪
7️⃣ Bake, one sheet at a time, in the preheated oven for 12 minutes, or until cookies are golden and set at the edges and still slightly soft in the center. ⏳
8️⃣ Press extra chocolate chips and pecans on top of cookies when they come out of the oven (optional). Sprinkle with sea salt, if desired. 🍫🌰🧂
9️⃣ Cool cookies on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. 🌬️
- Prep Time: 15min
- Cook Time: 12min