Chunky Lola Cookies

Chunky Lola Cookies
Makes about 30 cookies
Adapted from Flour Bakery

1/2 cup plus 3 tablespoons unsalted butter, at room temperature (1 3/8 sticks)

2/3 cup granulated sugar
2/3 cup firmly packed light brown sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup old-fashioned oats
10 ounces bittersweet chocolate chips (or chocolate broken into chunks)
1 1/4 cups pecans, toasted and roughly chopped
1 cup sweetened shredded coconut

Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper (or a silpat).

In a medium bowl, sift together the flour, baking soda and salt. Mix in the oats. Toss in the chocolate chips, pecans and coconut and mix to coat everything. Set aside.

Using a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium speed until light and fluffy, about 5 minutes. Scrape the sides of the bowl with a rubber spatula. Beat in the eggs and vanilla on medium speed until well combined. On low speed, slowly add the flour-oats-chocolate mixture until combined and evenly mixed.

Drop the dough into 1/4-inch balls at least 2" apart on the cookie sheets and flatten slightly with your palm. Bake for 20-22 minutes until the edges are golden but the centers are still soft. Cook completely on a wire rack before serving.