In a stand mixer fitted with a paddle attachment (or mixing by hand with a wooden spoon or electric hand mixer), beat the butter, granulated sugar and brown sugar on medium speed until the mixture is light and fluffy, about 5 minutes. Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl, as well as the paddle.
Turn the mixer to medium speed and beat in the eggs and vanilla until thoroughly combined, 2 to 3 minutes. Scrape down the sides and bottom of the bowl to make sure the eggs are throughly incorporated.
In a medium bowl, mix together the flour, pecans, coconut, oats, baking soda, salt, chocolate,. Turn the mixer to low speed and slowly add the flour mixture to the butter-sugar mixture, mixing until the dough is well combined.
Scrape the dough into an airtight container and refrigerate for at least 3 hours or preferably overnight.
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Roll the dough into 1/4-cup balls (about 18 balls total). Place 6 balls about 2 inches apart on a baking sheet. Use the palm of your hand to flatten the balls slightly. Bake until the cookies are golden-brown around the edges and slightly soft in the center, 20 to 22 minutes. Remove the baking sheet from the oven and set the cookies aside to cool for 15 to 20 minutes on the sheet pan, then transfer the cooled cookies to a wire rack to cool completely. Repeat with the remaining 12 balls.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Joanne Chang