1cupold-fashioned rolled oatsquick oats are ok, don't use instant oats or steel-cut oats
1cupsemi-sweet chocolate chipsdivided
3/4cupshredded coconutsweetened or unsweetened
Preheat the oven to 350F degrees and line 2 large cookie sheets with parchment paper.
In a large bowl using an electric mixer, beat the butter, brown sugar, and white sugar together until fluffy.
Mix in the egg and vanilla extract.
Turn the mixer down to low speed and carefully mix in the flour, baking soda and salt.
Mix in the oats.
With a large rubber spatula or wooden spoon, stir in 3/4 cup chocolate chips, coconut and pecans.
Form the dough into balls about 3 tablespoons in size and place the cookie dough balls 3 inches apart on the lined cookie sheets.
Bake 1 sheet at a time on the middle rack of the oven for 11-13 minutes, or until the tops look set.
Remove from the oven and add a few more chocolate chips (from the remaining 1/4 cup) to the top of each cookie). Cool on the cookie sheet for 4 minutes, then transfer to a wire rack to continue cooling.
Store cookies in an airtight container at room temperature for up to 3 days.Recipe can be doubled to make about 32 large cookies. You will need a very large bowl to double the recipe.