Yield 3 to 3 ½ dozen cookies

Time 35 minutes

Ingredients

3 Cups All-purpose Flour

1 Tablespoons Baking Powder

1 Tablespoons Baking Soda

1 Tablespoons Ground Cinnamon

1 Teaspoons Salt

1 ½ Cups (3 sticks) Butter (Room Temperature)

1 ½ Cups Granulated Sugar

1 ½ Cups Packed Light-brown Sugar

3 Eggs

1 Tablespoon Vanilla

3 Cups Semisweet Chocolate Chips

3 Cups Old-fashioned Rolled Oats

2 Cups Unsweetened Flake Coconut

2 Cups Chopped Pecans (8 ounces)

Preparation

1. Heat oven to 350 degrees.
2. Mix flour, baking powder, baking soda, cinnamon and salt in bowl.
3. In a very large bowl, beat butter with an electric mixer at medium speed until smooth and creamy. Gradually beat in sugars, and combine thoroughly.
4. Add eggs one at a time, beating after each. Beat in vanilla.
5. Stir in flour mixture until just combined. Stir in chocolate chips, oats, coconut and pecans.
6. For each cookie, drop ¼ cup dough onto a non-greased baking sheets, spacing 3 inches apart.
7. Bake for 15 to 17 minutes, until edges are lightly browned. Rotate sheets halfway through and remove cookies from rack to cool.