Chewy oatmeal cookies laced with coconut and pecans.

Oatmeal Coconut Cookies

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 cup butter, softened

1 cup firmly packed brown sugar
1 cup granulated sugar
2 large eggs

1 teaspoon vanilla extract
1 cup old-fashioned rolled oats
1 cup sweetened flaked coconut

1 cup chopped pecans or walnuts

1. Preheat oven to 350°F (175°C).
2. Combine flour, baking soda, baking powder and salt in medium bowl; set aside.
3. In large mixing bowl, cream together butter and sugars until fluffy. Beat in eggs and vanilla until well blended. Mix in reserved flour mixture, blending well. Stir oats, coconut, and nuts until just mixed.
4. Roll into balls the size of a walnut and place 2-inches apart on ungreased baking sheets. Slightly flatten and bake for 8 to 10 minutes. Transfer to wire racks to cool completely. Store in tightly sealed contaier.

Makes about 4 dozen cookies.