3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 and 1/2 cups light brown sugar
1 and 1/2 cups granulated sugar
1 tablespoon vanilla extract
1 and 1/2 cups softened butter
3 eggs
2 cups old-fashioned rolled oats
2 cups Rice Krispies cereal
2 cups shredded coconut
1 and 1/2 cups chopped pecans
1 and 1/2 semisweet chocolate chips
Preheat the oven to 350 degrees F.
In a large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. In a separate mixing bowl, cream together the brown sugar, granulated sugar, vanilla extract and butter with a mixer until light and fluffy.
Add the eggs, one at a time, to the butter mixture and mix well before adding the next egg. In batches, add the flour mixture to the butter mixture and mix until just combined.
With a spatula or wooden spoon, fold in the oats, Rice Krispies, coconut, pecans and chocolate chips.
Using a spoon or a small scoop, drop spoonfuls of dough onto a cookie sheet about 1½ inches apart.
Place the cookie sheet in the freezer for about 15 minutes. Take directly from the freezer to the oven and bake for 10 to 12 minutes until golden brown. Bake them slightly less if you like chewier cookies, longer if you like them crispy.
Makes about 3 dozen.