Servings: 16

1 cup rolled oats, ground in food processor or blender until very fine 1 cup rolled oats, ground in food processor or blender until very fine
1 cup all-purpose flour 1 cup all-purpose flour
1/2 teaspoon of baking powder ½ teaspoon of baking powder
1/2 teaspoon baking soda ½ teaspoon baking soda
1/2 teaspoon salt ½ teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened but still firm 8 tablespoons (1 stick) unsalted butter, softened but still firm
1/2 cup of packed light or dark brown sugar ½ cup of packed light or dark brown sugar
1/2 cup granulated sugar ½ cup granulated sugar
1 large egg 1 large egg
1 teaspoon of vanilla extract 1 teaspoon of vanilla extract
6 oz of semi-sweet chocolate chips 1/2 cup sweetened dried coconut 6 oz of semi-sweet chocolate chips ½ cup sweetened dried coconut
2 oz of semi-sweet or bittersweet chocolate finely chopped 2 oz of semi-sweet or bittersweet chocolate finely chopped
3/4 cup walnuts or pecans chopped ¾ cup walnuts or pecans chopped

Adjust oven racks to Upper and Lower middle positions and heat oven to 350 degrees. Line two large cookie sheets with parchment paper and set aside.
Whisk ground Oaks, flour, baking powder, baking soda, and salt in medium Bowl.
Either by hand or electric mixer, beat butter, brown sugar and granulated sugar in large bowl until light and fluffy, about 3 minutes with mixer set at medium speed. Scrape sides of bowl with rubber spatula. Add egg and vanilla extract continue beating until combined, about 40 seconds. Scrape size of Bowl. Add dry ingredients and beat at low speed until just combined, 30 to 45 seconds add chocolate chips, coconut, chocolate, and nuts stir to combine.
Working with 2 tablespoons of dough at a time, form into balls about 1 and ¾ inch in diameter. Place balls on parchment lined cookie sheets, leaving at least two in between them. Bake reversing position of cookie sheets halfway through baking, until edges of cookies begin to crisp but centers are still soft, 15 to 18 minutes. Cool cookies on sheets for 1 to 2 minutes before transferring to cooling racks with wide spatula.