1 1/4 c. flour
3/4 t. baking powder
1/2 t. soda
1/2 t. salt
1 1/2 c. brown sugar
12 T. unsalted butter melted and cooled
1 large egg plus 1 large egg yolk
1 t. vanilla extract
1 1/4 c. old fashioned oatmeal
1 c. pecans toasted and roughly chopped
1 c. coconut
2/3 c. chocolate chips
Adjust oven rack to middle position and preheat oven to 350. Line 2 cookie sheets with parchment paper.
Whisk flour, baking powder, soda, and salt in mixing bowl. Wisk Butter, sugar, egg, and vanilla in large bowl until combined. Stir in flour until no dry streaks remain. Stir in oats, pecans, coconut, and chocolate chips until fully combined (mixture will be sticky)
Lightly spray 1/4 c. measuring cup with nonstick spray. Drop level 1/4 c portions on to pan staggering 8 portions per sheet.
Bake cookies until edges are set and centers are puffed with pale, raw spots 15-17 minutes rotating pan halfway through baking time. Do not over-bake. Let cookies cool on sheet for 5 minutes, then transfer to wire rack until completely cooled.
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