Preheat oven to 350°.
Place parchment paper on baking sheet.
In a large bowl, mix together flour, baking powder, baking soda, cinnamon, and salt. Set to the side for later.
3 cups all-purpose flour, 1 tbsp. baking powder, 1 tbsp. baking soda, 1 tbsp. ground cinnamon , 1 tsp. salt
In a large bowl, beat butter together until creamy.
1 stick butter, softened, 1 Crisco Butter flavored baking stick
Gradually beat in the sugars and combine thoroughly.
1½ cups white granulated sugar, 1½ cups packed light brown sugar
Add in the eggs one at a time, beating after each one.
3 eggs
Beat in vanilla.
1 tbsp. vanilla
Stir in the flour mixture until just combined.
Stir in the chocolate chips, oats, coconut, and pecans.
2 cups semi-sweet baking chips or chunks, 2 cups old-fashioned rolled oats, 1 cup unsweetened coconut flakes, 2 cups chopped pecans or walnuts (8 oz.)
For each cookie, drop ¼ cup of dough onto ungreased prepared baking sheet, spacing 3 in. apart.
Bake for 12 minutes and then watch them closely for about 1 more minute at the most.
Take them out and let them rest on the pan for 5 minutes. Finish cooling on a rack and enjoy!
