2large eggs plus one egg yolk, at room temperature
1Tablespoonpure vanilla extract
2Tablespoonsmilk (full-fat works best)
1and 1/2 cups (190g) all-purpose flour
1and 1/2 teaspoons ground cinnamon
3cups(240g) old-fashioned whole rolled oats
3/4cup(60g) sweetened shredded coconut
1/2cup(64g) pecans, roughly chopped
12ouncessemi-sweet chocolate chips
Preheat oven to 350 (F). Line two large baking sheets with parchment paper; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine the butter and both sugars until light and fluffy, about 3 minutes. Beat in the eggs and yolk, one at a time, scraping down the sides as needed. Beat in the vanilla and milk and beat until combined.
In a medium bowl, stir together the flour, baking soda, cinnamon, and salt. With the mixer on low speed, gradually beat the flour mixture into the butter/sugar mixture, mixing until just incorporated.
Add in the the oats, coconut, pecans, and chocolate chips into the cookie dough, beating just until incorporated.
Scoop 2-inch balls of cookie dough onto the prepared baking sheets, leaving about 1 and 1/2 inches between so they have room to spread.
Bake, one sheet at a time, in preheated oven for 10 to 12 minutes, or until cookies are golden and set at the edges and still slightly soft in the center. Repeat with all cookie dough.
Cool cookies on baking sheet for 10 minutes before transferring them to a wire rack to cool completely.