Salt: 3/4 teaspoon
Unsalted butter (softened): 1 cup (approximately 226g)
Light brown sugar (packed firmly): 1 cup (200g)
Granulated sugar: 1/2 cup (roughly 100g)
Eggs (large-sized): 2
Vanilla extract: 2 teaspoons
Semi-sweet chocolate chips: 2 cups (about 340g)
Rolled oats (quick oats aren’t recommended): 2 cups (approximately 184g)
Sweetened shredded coconut, moist and rich: 1 1/2 cups or 140g (Baker’s brand is an excellent pick)
Toasted and chopped pecans: 1 1/4 cups (Toast by baking on a sheet at 350°F for 6-10 minutes)
Instructions:
Start off by mixing together the flour, baking soda, cinnamon, and salt in a bowl. The enticing scent of cinnamon adds an enchanting twist to these treats.
It’s time to create a sugary symphony! In a mixer bowl fitted with a paddle attachment, merge the butter, brown sugar, and granulated sugar until it creates a buttery, sweet foundation.
Proceed by incorporating the eggs, one at a time, followed by the vanilla extract. Be sure to scrape the sides and the bottom of the bowl for a thoroughly blended mix.
Gradually introduce your dry ingredients. Mix them until they just unite with the creamy, sweet base.
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