- 1 cup flaked coconut
- 3/4 cup chopped pecans
- 1 cup butter, softened
- 1 1/2 cups packed brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups old-fashioned oats
- 2 cups chocolate chips
- Place coconut and pecans on a 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 6 to 8 minutes or until toasted, stirring every 2 minutes. Set aside to cool.
- In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat well. Combine the flour, baking soda and salt Add to creamed mixture; beat well. Stir in the oats, chocolate chips and toasted coconut and pecans.
- Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350 degrees F for about 12 minutes or until browned. Remove to wire racks to cool.