These cookies come together with just a few simple pantry ingredients: rolled oats, spelt flour (an ancient grain), pecans, shredded coconut, butter, brown sugar, and butter. The end result is a tray full of cookies that are soft and chewy with just the right amount of crunch.
Preheat the oven to 375F. If the pecans and shredded coconut haven't been toasted yet, place them on a baking sheet/dish. Once the oven reaches 375F, toast the pecans and coconut in the oven for about 10 minutes, until the coconut turns golden, stirring after about the five minute mark, if needed.
In a large bowl (or the bowl of a stand-mixer fitted with the paddle attachment), beat together the butter and brown sugar. Once creamy and smooth, add the egg, egg yolk, and vanilla extract. Beat the ingredients together for about 40 seconds, until creamy.
In a food processor, pulse the oats until they are ground into a flour-like powder. There will still be a few chunks, but the oats shouldn't resemble whole oats after pulsing (about 1-2 minutes).
Add the oats, spelt flour, baking soda, baking powder, and salt. Mix the ingredients until combined. Add the toasted coconut, pecans, and chocolate chips to the dough. Make sure the coconut and pecans are cool before adding them to the dough. Mix just until the ingredients are combined.
Scoop the cookie dough onto a parchment-lined baking sheet. I use an ice cream scoop. Make sure the cookies have plenty of room to spread while baking. Bake the cookies for 12-13 minutes, until they are golden brown on top. The cookies will crumble if they are immediately picked up. Let the cookies rest for about 7 minutes, then transfer the cookies to a cooling rack/surface.