2 c all-purpose flour
1 t baking soda
1 t salt
1/2 t baking powder
2 sticks butter, softened
3/4 c sugar
3/4 c light brown sugar
1 t vanilla
1 1/2 c old-fashioned oats
1 c semisweet chocolate chips
3/4 cup pecan halves
1/2 cup shredded unsweetened coconut
Preheat oven to 350 degrees.
Spray baking sheets
Mix flour, baking soda, salt, and baking powder into a medium bowl.
Beat butter and sugars with a mixer on medium-high, about 3 minutes.
Reduce speed to medium.
Add eggs, beating well after each addition.
Beat in vanilla.
Reduce speed to low, and slowly add flour mixture
Beat in oats, chocolate, pecans, and coconut until combined.
(Dough can be refrigerated for up to 3 days.)
Using a 1 1/2-inch ice cream scoop or a small spoon, drop dough onto baking sheets, spacing 3 inches apart.
Bake until edges of cookies begin to brown, 11 to 13 minutes.
let cool for 5 minutes