Lots going on here and that’s a good thing.

INGREDIENTS

1/2 cup whole wheat flour
1 cup rolled oats
1 cup shredded coconut
1 teaspoon baking soda
1 teaspoon kosher salt
4 ounces unsalted butter, at room temperature
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon pure vanilla
1 large egg, at room temperature, plus 1 egg yolk
1/2 cup semisweet chocolate chips

DIRECTIONS

In a medium bowl, whisk together the flour, oats, coconut, baking soda, and salt.

In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium-high speed fluffy

Add the vanilla and the eggs, one at a time, beating after each addition for 30 seconds.

Reduce the speed to medium-low and add the flour mixture in three parts, beating for about 10 seconds after each addition. Add the chocolate chips and mix until just combined.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or overnight. Preheat the oven to 350°F. Use a lined cookie sheet.

Scoop out portions of dough the size of golf balls, roll them between your palms loosely, and place them 2 inches apart on the baking sheet. It is best to make these in batches. Bake for 14 minutes, or until the cookies are set around the edges. Halfway through baking, remove the pan from the oven and drop it onto a heat-safe flat surface, such as the open oven door to defeat the cookies and help make them chewy.  Immediately return the cookies to the oven, rotating the pan 180 degrees, and complete baking, until the center resists light pressure but is still somewhat soft.

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Repeat to make the rest of the cookies.

I got the recipe here.