2 c. butter
2 c. brown sugar, firmly packed
2 c. white sugar
2 tsp. vanilla
4 medium eggs
3 c. all purpose flour, unbleached
2 tsp. salt
2 tsp. Arm & Hammer baking soda
6 c. uncooked rolled oats
1 (12 oz.) pkg. butterscotch chips
1 1/2 c. chopped pecans
3/4 c. grated coconut

Cream butter, brown sugar and white sugar until fluffy. Stir in vanilla. Add eggs one at a time, beating after each addition. In a separate bowl, mix salt, flour, and baking soda, then add to creamed mixture. Add remaining ingredients and mix well. Line cookie sheet with aluminum foil. Drop mixture onto ungreased foil by tablespoons about 1 inch apart. Bake at 350 degrees for 9 1/2 minutes. DO NOT OVER BAKE. Makes 100 (2 inch) cookies. These freeze well.