3 cups flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1-1/2 cups (3 sticks) butter, at room temperature
1-1/2 cups granulated sugar
1-1/2 cups brown sugar, packed
3 eggs
1 tablespoon vanilla
3 cups semi-sweet chocolate chips
3 cups quick rolled oats
2 cups sweetened flaked coconut
2 cups chopped pecans
Mix the flour, baking powder, baking soda, cinnamon, and salt in a bowl. In a mixer bowl, beat the butter on medium speed for 1 minute until smooth and creamy. Gradually beat in the sugars to combine for 2 minutes. Add the eggs, one at a time, beating after each. Beat in the vanilla. Preheat the oven to 350. Remove the bowl from the mixer and stir in the flour mixture until just combined. Add the chocolate chips, oats, coconut, and pecans.
Using an ice cream scoop, level off the dough and place onto baking sheets lined with paper, spacing 3 inches apart. I just use the same kind of paper that I put in my printer. It keeps the cookies from getting too brown on the bottom. Bake 13-15 minutes or until slightly underdone. Allow the cookies to cool on the baking sheets for 2-3 minutes before removing to paper towels.
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