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Ingredients
Scale
- 2 cups (180 g) rolled oats
- 1 ¾ cups (220 g) all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon nutmeg
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, room temperature
- 1 ¼ cups (250 g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- 1 ½ cups (255 g) semi-sweet chocolate chips
- 1 cup (100 g) chopped pecans
- 1 cup (80 g) sweetened flaked coconut
- flaky sea salt, for sprinkling after baking
Instructions
- Preheat the oven to 375°F and line baking sheets with parchment paper.
- In a large bowl, whisk together rolled oats, flour, cinnamon, baking powder, baking soda, salt, and nutmeg. Set aside.
- In a stand mixer with a paddle attachment, or a large bowl with a hand mixer, beat the butter and brown sugar until smooth and creamy for about 2 to 3 minutes.
- Add the eggs one at a time, mixing well after each addition. Then mix in vanilla and molasses until fully combined.
- With the mixer on low, gradually add the dry ingredients until just incorporated; be careful not to overmix.
- Gently fold in the chocolate chips, pecans, and coconut by hand or on very low speed until evenly distributed.
- Use a 2-tablespoon scoop to drop dough onto the prepared baking sheets, spacing cookies 2 to 3 inches apart.
- Bake for 9 to 11 minutes until the edges are set and lightly golden while the centers should look soft (they will firm up as they cool).
- Sprinkle the warm cookies with flaky sea salt. Allow them to rest on the baking sheet for 2 to 3 minutes before transferring to a wire rack to cool completely.
Notes
The cookies can be stored in an airtight container for up to a week.
Feel free to customize the mix-ins with your favorite nuts or dried fruits.
For chewier cookies, slightly underbake them.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 10 g
- Sodium: 65 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg