The joyride begins here! Stir in 1 1/2 cups of the chocolate chips, oats, coconut, and toasted pecans into the dough until well combined.
Once your dough is prepped, cover and refrigerate it for an hour. This firming process aids in molding. Preheat your oven to 350°F during the last 15 minutes of cooling.
Retrieve your dough, scoop about 3 tablespoons of it, shape into balls, and embed the leftover chocolate chips for that extra chocolate surprise.
Arrange 12 balls on a parchment-lined baking sheet, providing each enough space – roughly 2 inches apart. You can chill the remaining dough.
Softly press each dough ball and bake until the edges solidify and the bottom takes on a light golden hue – typically about 13-16 minutes. Don’t fret if they look slightly underdone in the center – they’ll harden upon cooling.
Allow the cookies to rest on the baking sheet for a bit before shifting them to a wire rack. Continue the baking process with the leftover dough.
Note:
Fresh Ingredients: Use fresh ingredients for the best taste. Make sure the baking soda is fresh so the cookies rise properly.
Uniform Size: Scoop equal amounts of dough for each cookie to ensure they bake evenly.
Spacing: Leave enough space, around 2 inches, between each cookie on the baking sheet. They’ll spread while baking.
Chill the Dough: Refrigerate the dough for an hour before baking. This helps the cookies hold their shape and enhances the flavors.
Do Not Overbake: The cookies may look a bit undercooked in the center, but they’ll firm up as they cool. Overbaking can make them too hard.
Cooling: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This prevents them from breaking apart.
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