2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
2 sticks unsalted butter softened
3/4 cup light brown sugar
2 large eggs
1 tsp vanilla extract
1-1/2 cups old fashioned oats
1 cup chocolate chips
3 ounces chopped pecans
1/2 cup shredded sweetened coconut
Preheat oven to 350 degrees. Line cooking sheets with parchment paper and then spray parchment with PAM. Sift flour, baking soda, salt and baking powder into medium bowl.
Beat butter and sugars with a mixer on medium high until pale and creamy. Reduce speed to medium and add eggs 1 at a time, beating well after each egg. Beat in vanilla. Reduce speed to low and slowly add the flour mixture, beating until just combined.
Stir in oats, chocolate chips, pecans and coconut until combined. (Dough can now be refrigerated for up to 3 days before baking).
Using a 1-1/2" ice cream scoop and a tablespoon, drop dough onto prepared baking sheets spacing 3 inches apart.
Bake until edges of cookies begin to brown about 11 to 13 minutes. Transfer baking sheets to wire rack and let cool for 5 minutes. Transfer cookies to racks and let cool.
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