- 1 1/2 cups pecans, plus more for garnish
2 cups all purpose flour
1 tsp baking soda
1 TBSP ground coffee
1 tsp kosher salt
2 cups old fashioned rolled oats
2/3 cup unsweetened shredded coconut, plus more for garnish
1 1/4 cup (2 1/2 sticks) unsalted butter, at room temperature
1/2 cup granulated sugar
1 1/2 cups light brown sugar
2 large eggs, at room temperature
2 tsp pure vanilla extract
1 1/2 cups bittersweet chocolate chips, plus more for garnish
1/2 cups dried cranberries
Flake salt, for garnish, optional
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
- Spread the pecans on a tray and place in the oven to toast until fragrant, about 7 minutes. Set aside to cool. Once cool enough to handle, rough chop with a serrated knife.
- In a medium bowl whisk together the flour, baking soda, ground coffee, salt, oats and coconut. Set aside.
- In the bowl of a stand mixer combine the butter, sugar and brown sugar. Beat on medium speed until the mixture is light and fluffy scraping down the sides as needed, about 3 minutes.
Add the eggs and vanilla to the bowl and scrape down the sides. Mix on low speed for 1 minute. Scrape down the sides again and mix on medium speed until the mixture is smooth and light, about another minute.
Add the dry ingredient mixture to the bowl and mix on low speed until it comes together and forms a dough. Stir in the chocolate chips, dried cranberries and the pecans.
Scoop 1/4 cup mounds of dough onto the prepared sheets leaving at least 2 inches between each cookie. Garnish the tops with more pecans, coconut, chocolate chips or flake salt if desired. Bake the cookies 1 tray at a time on the center rack rotating halfway through if need, until the cookies are lightly golden brown but still soft in the center, 18 to 19 minutes. Cool the cookies on the tray for 5 minutes before removing to a rack to cool completely. Continue with the remaining tray.