Cowboy Cookies

Taken from MarthaStewart.com

• Ready In: 40 mins
• Yields: 5 dozon

Ingredients

• 2  cups all-purpose flour
• 1  teaspoon baking soda
• 1  teaspoon salt
• 1⁄2 teaspoon baking powder
• 8  ounces unsalted butter, softened
• 3⁄4 cup granulated sugar
• 3⁄4 cup light-brown sugar
• 2  large eggs
• 1  teaspoon pure vanilla extract
• 1 1⁄2 cups old fashioned oats
• 6  ounces  semi-sweet chocolate chips
• 3  ounces pecan halves
• 1⁄2 cup  shredded unsweetened coconut

Directions

1. Preheat oven to 350°C.
2. Sift flour, backing soda, salt and baking powder into a medium bowl.
3. Beat butter and sugars with a mixer on medium-high until pale and creamy, about 3 minutes. Reduce speed to medium and add eggs 1 at a time. Beat in vanilla.
4. Reduce speed to low and slowly add mixed dry ingredient mixture 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 backing sheets, spacing 3" apart.
6. Bake until edges of cookies begin to brown, 11-13 minutes. Transfer baking sheets to wire rack and let cook for 5 minutes. Transfer cookies to rack. (Cookies can be stored up to 3 days.