Preparation Steps

• Heat the oven to 360°F. Line two light-colored baking sheets with parchment paper.
• Toast the mix-ins: In a dry skillet over medium heat, cook the pecans and coconut separately, stirring often, until fragrant and lightly golden, 3–5 minutes each. Transfer to a plate to cool completely.
• Make a quick oat “meal”: Place 1/2 cup of the oats in a zip-top bag and crush with a rolling pin until coarsely ground. Leave the remaining 3/4 cup oats whole.
• Whisk the dry ingredients: In a medium bowl, combine the flour, crushed oats, baking soda, kosher salt, cinnamon, and espresso powder.
• Cream the butter and sugars: In a large bowl with a hand mixer (or stand mixer fitted with the paddle), beat the butter, brown sugar, and turbinado sugar with the molasses on medium-high until fluffy and a shade lighter, about 2–3 minutes. Scrape the bowl.
• Beat in the egg and vanilla until smooth and glossy, about 30 seconds.
• Add the dry ingredients to the bowl and mix on low just until no dry streaks remain. Do not overmix.
• Fold in the remaining 3/4 cup whole oats, chocolate chunks, cooled coconut, and pecans with a spatula until evenly distributed.
• Cover and chill the dough for 20–30 minutes to hydrate the oats and help the cookies hold shape.
• Scoop 2-tablespoon mounds of dough onto the prepared sheets, spacing about 2 inches apart (12 per sheet).
• Bake 9–11 minutes, rotating pans halfway, until edges are lightly golden and centers still look a touch soft. Cool on the pan for 5 minutes, then transfer to a rack to finish cooling.