3 c. all purpose flour
1 tbsp. baking powder
1 tbsp. baking soda
1 tbsp. ground cinnamon
1 tsp. salt
1-1/2 c. (3 sticks) butter, at room temperature
1-1/2 c. white sugar
1-1/2 c. brown sugar
3 eggs
1 tbsp. vanilla
3 c. semisweet chocolate chips
3 c. old fashioned oats
2 c. sweetened flaked coconut
2 c. pecans, chopped

Heat oven to 350°F. Mix flour, baking soda, cinnamon and salt in bowl. In an 8 qt. bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars, mixing well for 2 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut, and pecans.

For each cookie, drop spoonfuls onto ungreased baking sheets; spacing 3 inches apart.

Bake for 17 - 20 minutes until edges are lightly browned; rotate sheets halfway through baking time. Remove cookies to rack to cool.

Note: Hand mixing is preferred due to mixture is very thick.