Ingredients
1½cupsall purpose flour,(190 grams), spoon and leveled
1tspbaking soda
½tspground cinnamon
½tspsalt
3cupsold fashioned rolled oats,(240 grams)
1cupunsalted butter,(230 grams), softened to room temperature
1cuplight or dark brown sugar,(200 grams), packed
¼cupgranulated sugar,(50 grams)
2large eggs,room temperature
2tsppure vanilla extract
1tspmolasses
½cupsemi sweet chocolate chips,(90 grams)
½cupbutterscotch morsels,(90 grams)
½cupcoconut,(40 grams), sweetened shredded
½cuppecans,(64 grams), chopped
Preparation
Whisk the flour, baking soda, cinnamon, salt, and oats together. Set aside.
Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until smooth for about 2 minutes.
Add the eggs and beat on high until combined for about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined.
Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the chocolate chips, butterscotch morsels, coconut, and pecans.
Chill the dough for 1 hour in the refrigerator (and up to 2 to 3 days).
If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
Preheat oven to 350 degrees F (177 degrees C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Roll balls of dough and place 2-inches apart on the baking sheets. Bake for 10 minutes until very lightly browned on the sides.
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
