7 1/2oz1 2/3 cups gently spooned and levelled all-purpose flour
1 1/2cupslarge-flakenot quick or instant oats
1cupdried fruitI used combination of cherries, cranberries and blueberries, plus extra for topping
Preheat oven to 350ºF. Spread the coconut and pecans on a baking sheet and toast for 6-7 minutes, stirring frequently, until coconut turns deep golden brown (watch closely as it burns fast). Spread on a plate and pop in the freezer to cool while you make the cookie dough.
Beat butter with sugars in standing mixer on high speed until light and fluffy, 4 minutes, pausing twice to scrape down sides of bowl. Beat in eggs and vanilla extract.
In a separate bowl, whisk flour with baking soda and salt. Add to stand mixer and beat on low speed to combine. Beat in oats, dried fruit, and cooled coconut/pecan mixture.
Scoop dough by heaping tablespoonfuls and place 2" apart on parchment-paper-lined baking sheets. Top with a sprinkle of dried fruit, if desired.
Bake cookies for about 9-11 minutes, until edges are golden and centres appear just slightly underdone. Cool 2 minutes on baking sheets then transfer to wire racks to cool completely.