vegetable oil cooking spray
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
8 oz (2 sticks) unsalted butter, softened
3/4 c granulated sugar
3/4 c light-brown sugar
2 large eggs
1 tsp pure vanilla extract
1 1/2 c old-fashioned oats
6 oz semi-sweetened chocolate, cut into 1/4 in chunks (1 cup)
3 oz (3/4 c) pecan halves
1/2 c shredded unsweetened coconut (I substituted rice crispies)
1. Preheat oven to 350 degrees. Coat baking sheets with cooking spray, line with parchment and spry parchment. (only need to do this once)
2. Sift flour, baking soda, salt, and baking powder in a medium bowl.
3. Beat butter and sugars in mixer on medium-high until pale and creamy, about 3 minutes. Reduce speed to medium and add eggs, one at a time, beating well after each addition. Add vanilla.
4. Reduce speed to low, and slowly add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans and coconut until combined. Dough can be refrigerated for up to 3 days.
5. Using a 1 1/2 inch ice cream scoop or small spoon, drop dough onto baking sheets, spacing about 3 inches apart. Bake for 11 to 13 minutes, until edges of cookies begin to brown.
6. Transfer baking sheets to wire rack to cool for 5 minutes. Transfer cookies to rack and let cool. Cookies can be stored up to 3 days... if they could even make it that long!