-
Preheat oven to 325°F and line two baking sheets with parchment paper.
-
Using a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until light and fluffy, about 2 minutes.
-
Add egg, corn syrup, and vanilla. Beat until combined.
-
With the mixer running, mix in all-purpose flour, cake flour, salt, and baking soda, 1/2 cup at a time, scraping the sides of the bowl as needed.
-
Using a sturdy spoon or spatula (I like my silicon spatula), stir in the bowl of coconut, white chocolate, cranberries, oatmeal, and pecans.
-
Using a 1-inch ice cream scoop, portion out cookie dough onto the prepared cookie sheets.
-
Bake for 9-12 minutes, until edges are golden and top of the cookie is dry but still soft.
-
Allow to cool on the baking sheet for a few minutes before moving to a wire rack to cool completely.
-
Store in an airtight container at room temperature.