1/2 pound or 1 cup, room temperature Unsalted Butter
1 cup packed Light Brown Sugar
1/2 cup Granulated Sugar
1 teaspoon Vanilla
1/2 cups All Purpose Flour
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/2 teaspoon fine Kosher Sea Salt
2 cups Rolled Oats
1 cup Shredded Sweetened Coconut
1 cup Chopped Pecans
2 cups Baking Chips: Chocolate, Butterscotch, Peanut Butter or any combination
Pre-heat oven to 375.
Beat butter until light and fluffy.
Beat sugar into butter until well incorporated and light. Allowing to mix for 5 minutes.
Beat in egg yolks and vanilla. Allow to mix for an additional 5 minutes. Mixture will be very light and fluffy.
In a bowl whisk together flour, baking soda, cinnamon and salt.
Mix flour mixture into batter until combined. Do not over-mix.
Stir in oats, coconut, pecans and baking chips.
Shape dough by the spoonful into about 58, 1 ounce, rough dough balls and freeze for a minimum of 15 minutes before baking (or you can store frozen for baking at a later time).
Place onto baking sheet lined with parchment and bake for 15-18 minutes.
Makes 58 cookies, or fewer, depending on size.