1heaping cupsemi-sweet chocolate chipsor white chocolate, butter scotch, or peanut butter chips
1/2cupshredded coconut(see notes)
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone mats. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
In a standing mixer fit with the paddle attachment on medium speed, or with an electric mixer, beat butter, white sugar and brown sugar together. Add eggs and vanilla.
Reduce speed to low and gradually add the flour mixture. Add oats, chocolate chips, shredded coconut, and pecans and beat until just combined.
Drop heaping tablespoons of cookie dough at least 2 inches apart on an prepared baking sheets.
Bake until the edges are lightly browned, about 12 to 15 minutes. Cool 5 minutes on baking sheet before transferring to a rack to cool completely.
To toast the walnuts or pecans, preheat oven to 350 degrees. Arrange pecans in a single layer on a rimmed baking sheet. Bake until darkened and fragrant, stirring frequently to prevent scorching, about 10 to 12 minutes.
Both sweetened and unsweetened shredded coconut taste great in this recipe. Use whichever you prefer!