Ingredients
¾cupold fashioned rolled oats,ground in a food processor or blender until very fine
1cupall purpose flour,spooned into measuring and leveled-off
½tspbaking powder
½tspbaking soda
½tspsalt
½cupunsalted butter,(1 stick) softened but still cool
½cuplight brown sugar,packed
½cupgranulated sugar
1large egg
¾tspvanilla
⅔cupsemi sweet chocolate chips
½cupcoconut,loosely packed sweetened flaked
¾cuppecans,chopped
Preparation
Adjust racks to upper- and lower- middle positions and preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper and set aside.
In a medium bowl, whisk together the ground oats, flour, baking powder, baking soda and salt.
In the bowl of an electric mixer, beat the butter and sugars at medium speed for about 3 minutes until light and fluffy. Scrape down the sides of the bowl with a rubber spatula.
Add the egg and vanilla; continue beating until combined. Scrape down sides of bowl. Add the dry ingredients and beat at low speed until just combined. Add the chocolate chips, coconut and nuts and mix until evenly combined.
Working with 1½ tablespoons of cookie dough at a time, form balls and place on parchment-lined cookie sheets, leaving at least 2-inches between them. Keep remaining batter cool in refrigerator while first batch cooks.
Bake, reversing position of cookie sheets halfway through baking, for 12 to 14 minutes until edges of cookies begin to crisp but centers are still soft. Cool cookies on baking sheets for 1 minute, then transfer to racks to cool completely.
Repeat with remaining batter.
Serve and enjoy.
